| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
 | |  | |  | |  | |  |
Custom Search
Italian Parfait Recipes
| Cannoli Parfaits |
Cannoli Parfaits
(Serves 4)
The ricotta gelato also makes a wonderful filling for traditional cannoli shells.
Ricotta Gelato:
1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 cinnamon stick
1 teaspoon vanilla extract
15 ounces ricotta cheese
2/3 cup coarsely chopped semi-sweet chocolate
1/2 cup chopped pistachios
Grated zest of one large orange
20 amaretti cookies, crushed
Garnish:
Sweetened whipped cream
Shaved chocolate
Maraschino cherries
In a medium saucepan, combine the cream, milk, and sugar.
Cook over medium heat until the mixture comes to a simmer.
Remove from heat.
Add the cinnamon stick and vanilla to the milk; let sit for 30 minutes.
Remove the cinnamon stick.
Cover and refrigerate for at least 2 hours or overnight.
Stir in the ricotta cheese until smooth.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
Add the chocolate, pistachios, and zest about half way through the churning time.
Transfer to a container and freeze for about 1 hour.
To assemble the parfaits:
Put some of the crumbled cookies in the bottom of 4 tall glasses.
Add a layer of the ricotta gelato.
Repeat the layers one more time.
Top each parfait with a dollop of whipped cream, chocolate shavings, and a cherry.
Serve immediately.
(Serves 4)
The ricotta gelato also makes a wonderful filling for traditional cannoli shells.
Ricotta Gelato:
1-1/2 cups heavy cream
1-1/2 cups whole milk
1 cup sugar
1 cinnamon stick
1 teaspoon vanilla extract
15 ounces ricotta cheese
2/3 cup coarsely chopped semi-sweet chocolate
1/2 cup chopped pistachios
Grated zest of one large orange
20 amaretti cookies, crushed
Garnish:
Sweetened whipped cream
Shaved chocolate
Maraschino cherries
In a medium saucepan, combine the cream, milk, and sugar.
Cook over medium heat until the mixture comes to a simmer.
Remove from heat.
Add the cinnamon stick and vanilla to the milk; let sit for 30 minutes.
Remove the cinnamon stick.
Cover and refrigerate for at least 2 hours or overnight.
Stir in the ricotta cheese until smooth.
Transfer to an ice cream maker and freeze according to manufacturer's directions.
Add the chocolate, pistachios, and zest about half way through the churning time.
Transfer to a container and freeze for about 1 hour.
To assemble the parfaits:
Put some of the crumbled cookies in the bottom of 4 tall glasses.
Add a layer of the ricotta gelato.
Repeat the layers one more time.
Top each parfait with a dollop of whipped cream, chocolate shavings, and a cherry.
Serve immediately.
Strawberry, Yogurt, and Balsamic Parfaits
(Serves 4)
2 cups plain or vanilla yogurt
1 pint ripe strawberries, hulled
2 tablespoons balsamic vinegar
Pinch of salt
1 to 2 teaspoons sugar (depending on ripeness of strawberries)
1 teaspoon vanilla extract
Fresh mint leaves for garnish (optional)
Line a strainer with cheesecloth or a coffee filter.
Place the strainer over a bowl and add the yogurt.
Refrigerate for at least 3 hours or over night.
Discard the liquid that drains into the bowl.
Set aside 4 of the strawberries.
Cut the remaining berries into quarters; place the berries in a bowl.
Add the balsamic, salt, and sugar; toss gently.
Let the strawberries stand at room temperature for 30 minutes.
Stir the vanilla into the thickened yogurt.
Gently stir in the strawberry-balsamic mixture.
Spoon into 4 dessert glasses.
Top each with a whole reserved strawberry and a mint leaf.
(Serves 4)
2 cups plain or vanilla yogurt
1 pint ripe strawberries, hulled
2 tablespoons balsamic vinegar
Pinch of salt
1 to 2 teaspoons sugar (depending on ripeness of strawberries)
1 teaspoon vanilla extract
Fresh mint leaves for garnish (optional)
Line a strainer with cheesecloth or a coffee filter.
Place the strainer over a bowl and add the yogurt.
Refrigerate for at least 3 hours or over night.
Discard the liquid that drains into the bowl.
Set aside 4 of the strawberries.
Cut the remaining berries into quarters; place the berries in a bowl.
Add the balsamic, salt, and sugar; toss gently.
Let the strawberries stand at room temperature for 30 minutes.
Stir the vanilla into the thickened yogurt.
Gently stir in the strawberry-balsamic mixture.
Spoon into 4 dessert glasses.
Top each with a whole reserved strawberry and a mint leaf.
Peach Parfaits with Biscotti
(Serves 8)
3 pounds peaches, pitted and thinly sliced
8 tablespoons sugar
1 quart vanilla gelato, softened
1-1/2 cups coarsely crushed biscotti (your choice of flavor)
1-1/2 cups coarsely crushed amaretti
Toss peaches with 4 tablespoons of sugar in a large bowl.
Let the peaches stand at room temperature for 30 minutes.
In each of 8 parfait glasses, add 1/3 cup of peaches.
Add about 1/4 cup of gelato, and 1 tablespoon each of biscotti and amaretti.
Repeat with remaining ingredients.
Refrigerate until ready to serve up to 2 hours.
(Serves 8)
3 pounds peaches, pitted and thinly sliced
8 tablespoons sugar
1 quart vanilla gelato, softened
1-1/2 cups coarsely crushed biscotti (your choice of flavor)
1-1/2 cups coarsely crushed amaretti
Toss peaches with 4 tablespoons of sugar in a large bowl.
Let the peaches stand at room temperature for 30 minutes.
In each of 8 parfait glasses, add 1/3 cup of peaches.
Add about 1/4 cup of gelato, and 1 tablespoon each of biscotti and amaretti.
Repeat with remaining ingredients.
Refrigerate until ready to serve up to 2 hours.
Lemon Granita and Mint Parfaits
(Serves 6)
Lemon granita
Minted Whipped Cream:
3/4 cup heavy cream
1-1/2 tablespoon sugar
1-1/2 tablespoons finely chopped mint leaves
1 pint blueberries
Mint leaves for garnish (optional)
To make the whipped cream:
Using an electric mixer, beat the cream, sugar, and mint until peaks form.
Place a few berries in the bottom of 6 glasses.
Top with a dollop of minted whipped cream and a few more berries.
Spoon about 1/4 cup granite over.
Repeat the layers.
Top with a few more berries and garnish with a mint leaf.
(Serves 6)
Lemon granita
Minted Whipped Cream:
3/4 cup heavy cream
1-1/2 tablespoon sugar
1-1/2 tablespoons finely chopped mint leaves
1 pint blueberries
Mint leaves for garnish (optional)
To make the whipped cream:
Using an electric mixer, beat the cream, sugar, and mint until peaks form.
Place a few berries in the bottom of 6 glasses.
Top with a dollop of minted whipped cream and a few more berries.
Spoon about 1/4 cup granite over.
Repeat the layers.
Top with a few more berries and garnish with a mint leaf.
Lemon Mousse Parfaits
(Makes four 2/3-cup glasses)
(Makes four 2/3-cup glasses)
1/2 cup sugar
2 teaspoons cornstarch
3 egg yolks
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 cup heavy cream
1/4 cup raspberry or strawberry jam
Red food coloring (optional)
Mix sugar and cornstarch in a small saucepan.
Whisk in the egg yolks, lemon zest and juice until blended.
Cook over medium heat, stirring constantly until mixture boils, about 3 to 4 minutes.
Reduce the heat to medium-low and cook 2 minutes longer.
Remove from heat.
Pour the mixture through a strainer set over a bowl.
Place a piece of plastic wrap directly on the surface.
Refrigerate at least 1 hour and up to overnight.
Using an electric mixer, beat the cream until stiff peaks form.
Fold in the lemon mixture until well blended.
Refrigerate about 1 hour before assembling the parfaits.
With a spatula, press the jam through a strainer set over a bowl to remove the seeds.
Add a few drops of food coloring to the jam until bright red.
To assemble the parfaits:
Have ready 4 clear glass parfait or champagne glasses or goblets.
Transfer mousse and jam into separate pastry bags.
Cut a 1/2-inch tip off the bottom of the mousse bag and a tiny tip off the jam bag.
Pipe a small amount of mousse into the bottom of each glass.
Pipe 3 or 4 dots of jam on the mousse against the inside of the glass.
Cover with another layer of mousse.
Insert a skewer through the top layer of mouse into the center of one jam dot.
Push the skewer down through the jam against the side of the glass.
Pull the skewer in and up and see that a heart has been formed.
Continue forming hearts with the remainder of the jam dots.
Repeat layers of mousse and jam; top with a layer of mousse.
Refrigerate until serving.
2 teaspoons cornstarch
3 egg yolks
1 tablespoon grated lemon zest
1/4 cup lemon juice
1 cup heavy cream
1/4 cup raspberry or strawberry jam
Red food coloring (optional)
Mix sugar and cornstarch in a small saucepan.
Whisk in the egg yolks, lemon zest and juice until blended.
Cook over medium heat, stirring constantly until mixture boils, about 3 to 4 minutes.
Reduce the heat to medium-low and cook 2 minutes longer.
Remove from heat.
Pour the mixture through a strainer set over a bowl.
Place a piece of plastic wrap directly on the surface.
Refrigerate at least 1 hour and up to overnight.
Using an electric mixer, beat the cream until stiff peaks form.
Fold in the lemon mixture until well blended.
Refrigerate about 1 hour before assembling the parfaits.
With a spatula, press the jam through a strainer set over a bowl to remove the seeds.
Add a few drops of food coloring to the jam until bright red.
To assemble the parfaits:
Have ready 4 clear glass parfait or champagne glasses or goblets.
Transfer mousse and jam into separate pastry bags.
Cut a 1/2-inch tip off the bottom of the mousse bag and a tiny tip off the jam bag.
Pipe a small amount of mousse into the bottom of each glass.
Pipe 3 or 4 dots of jam on the mousse against the inside of the glass.
Cover with another layer of mousse.
Insert a skewer through the top layer of mouse into the center of one jam dot.
Push the skewer down through the jam against the side of the glass.
Pull the skewer in and up and see that a heart has been formed.
Continue forming hearts with the remainder of the jam dots.
Repeat layers of mousse and jam; top with a layer of mousse.
Refrigerate until serving.
Blueberry-Orange Parfaits with Campari Cream
(Serves 4)
Mango and blueberries or raspberries are also a nice flavor combination.
2 cups orange sections (about 2 large)
2 cups fresh blueberries
1-1/2 cups heavy cream
6 tablespoons sugar
1 tablespoon Campari
1/4 cup sliced almonds, toasted
Remove peel and pith from oranges; cut into segments and coarsely chop.
Whip cream, sugar, and Campari until soft peaks form.
Spoon 1/4 cup blueberries into each of 4 tall glasses.
Spoon some of the cream over the blueberries in each glass.
Add 1/4 cup orange to each serving.
Repeat layers with remaining blueberries, cream, and orange.
Top with a dollop of cream; sprinkle with toasted almonds.
Serve or refrigerate.
(Serves 4)
Mango and blueberries or raspberries are also a nice flavor combination.
2 cups orange sections (about 2 large)
2 cups fresh blueberries
1-1/2 cups heavy cream
6 tablespoons sugar
1 tablespoon Campari
1/4 cup sliced almonds, toasted
Remove peel and pith from oranges; cut into segments and coarsely chop.
Whip cream, sugar, and Campari until soft peaks form.
Spoon 1/4 cup blueberries into each of 4 tall glasses.
Spoon some of the cream over the blueberries in each glass.
Add 1/4 cup orange to each serving.
Repeat layers with remaining blueberries, cream, and orange.
Top with a dollop of cream; sprinkle with toasted almonds.
Serve or refrigerate.
Peach and Raspberry Spuma
(Serves 4)
The Italian word, spuma, means foam or froth.
In this recipe egg whites create a type of frozen meringue.
1/2 cup water
3/4 cup sugar, divided
5 peaches, pitted and peeled
12 ounces raspberries
2 large egg whites
Bring water and 1/2 cup sugar to a boil in a small saucepan.
Stir until the sugar dissolves; remove from heat and cool slightly.
Refrigerate the syrup for 30 minutes.
Slice 3 of the peaches.
Add them to a food processor with half of the raspberries and 1/4 cup of the cooled syrup.
Puree the mixture until smooth.
Taste and add more syrup if you prefer it sweeter.
Press the mixture through a fine sieve; discard the solids.
Refrigerate for 1 hour.
Put the egg whites and remaining 1/4 cup of sugar in a heatproof bowl.
Place the bowl over a saucepan of simmering water.
Whisk until the sugar is dissolved and the mixture is hot, about 2 minutes.
Remove from the heat.
With an electric mixer on high speed, beat the mixture until stiff glossy peaks form.
Gently fold the fruit puree into the egg whites.
Freeze the mixture in an ice cream maker according to manufacturers instructions.
Transfer the spuma to a container and freeze for at least 1 hour.
Slice the 2 remaining peaches.
Layer the peaches and remaining raspberries with the spuma in 4 glasses.
Note: The egg whites in this recipe are not fully cooked and should not be eaten by
persons with health concerns.
(Serves 4)
The Italian word, spuma, means foam or froth.
In this recipe egg whites create a type of frozen meringue.
1/2 cup water
3/4 cup sugar, divided
5 peaches, pitted and peeled
12 ounces raspberries
2 large egg whites
Bring water and 1/2 cup sugar to a boil in a small saucepan.
Stir until the sugar dissolves; remove from heat and cool slightly.
Refrigerate the syrup for 30 minutes.
Slice 3 of the peaches.
Add them to a food processor with half of the raspberries and 1/4 cup of the cooled syrup.
Puree the mixture until smooth.
Taste and add more syrup if you prefer it sweeter.
Press the mixture through a fine sieve; discard the solids.
Refrigerate for 1 hour.
Put the egg whites and remaining 1/4 cup of sugar in a heatproof bowl.
Place the bowl over a saucepan of simmering water.
Whisk until the sugar is dissolved and the mixture is hot, about 2 minutes.
Remove from the heat.
With an electric mixer on high speed, beat the mixture until stiff glossy peaks form.
Gently fold the fruit puree into the egg whites.
Freeze the mixture in an ice cream maker according to manufacturers instructions.
Transfer the spuma to a container and freeze for at least 1 hour.
Slice the 2 remaining peaches.
Layer the peaches and remaining raspberries with the spuma in 4 glasses.
Note: The egg whites in this recipe are not fully cooked and should not be eaten by
persons with health concerns.
Mascarpone, Chocolate & Strawberry Parfaits
(Serves 4)
1/2 cup semi-sweet chocolate chips
2 tablespoons half-and-half
1/2 cup mascarpone cheese
1/2 teaspoon vanilla
1 tablespoon sugar
2 cups chopped fresh strawberries, divided
4 whole strawberries
Combine chocolate chips and half-and-half in a small saucepan.
Cook over very low heat 2 minutes or until chocolate melts, stirring constantly. Set aside.
Stir together mascarpone, vanilla, and sugar in a small bowl. Set aside.
Spoon 1/4 cup strawberries in each of 4 tall parfait glasses.
Top with 2 tablespoons mascarpone mixture, 1/4 cup strawberries, 1 tablespoon chocolate.
Repeat layers one more time.
Refrigerate for 1 hour.
Top each parfait with 1 whole strawberry.
(Serves 4)
1/2 cup semi-sweet chocolate chips
2 tablespoons half-and-half
1/2 cup mascarpone cheese
1/2 teaspoon vanilla
1 tablespoon sugar
2 cups chopped fresh strawberries, divided
4 whole strawberries
Combine chocolate chips and half-and-half in a small saucepan.
Cook over very low heat 2 minutes or until chocolate melts, stirring constantly. Set aside.
Stir together mascarpone, vanilla, and sugar in a small bowl. Set aside.
Spoon 1/4 cup strawberries in each of 4 tall parfait glasses.
Top with 2 tablespoons mascarpone mixture, 1/4 cup strawberries, 1 tablespoon chocolate.
Repeat layers one more time.
Refrigerate for 1 hour.
Top each parfait with 1 whole strawberry.
Tiramisu Parfaits
(Serves 4)
(Serves 4)
8 ladyfingers
Coffee flavored liqueur, such as Kahlua
Cocoa powder for dusting
1/2 cup shaved semi-sweet chocolate
1 quart mascarpone gelato
4 wine glasses or clear dessert glasses
To assemble:
Break 4 of the ladyfingers into 3 or 4 pieces.
Place them in the bottom of each of the 4 serving glasses.
Drizzle a little of the coffee liqueur on them until they are moist.
Sprinkle a little of the chocolate shavings over each; dust with cocoa.
Add a scoop of the mascarpone gelato and level the surface with a spoon.
Repeat the layers again ending with the gelato.
Dust the top of each parfait with cocoa powder and few chocolate shavings and serve.
Coffee flavored liqueur, such as Kahlua
Cocoa powder for dusting
1/2 cup shaved semi-sweet chocolate
1 quart mascarpone gelato
4 wine glasses or clear dessert glasses
To assemble:
Break 4 of the ladyfingers into 3 or 4 pieces.
Place them in the bottom of each of the 4 serving glasses.
Drizzle a little of the coffee liqueur on them until they are moist.
Sprinkle a little of the chocolate shavings over each; dust with cocoa.
Add a scoop of the mascarpone gelato and level the surface with a spoon.
Repeat the layers again ending with the gelato.
Dust the top of each parfait with cocoa powder and few chocolate shavings and serve.
RECIPES
Cannoli Parfaits
Strawberry, Yogurt, and Balsamic Parfaits
Peach Parfaits with Biscotti
Lemon Granita and Mint Parfaits
Lemon Mousse Parfaits
Blueberry-Orange Parfaits with Campari Cream
Peach and Raspberry Spuma
Mascarpone, Chocolate, and Strawberry Parfaits
Tiramisu Parfaits
Cannoli Parfaits
Strawberry, Yogurt, and Balsamic Parfaits
Peach Parfaits with Biscotti
Lemon Granita and Mint Parfaits
Lemon Mousse Parfaits
Blueberry-Orange Parfaits with Campari Cream
Peach and Raspberry Spuma
Mascarpone, Chocolate, and Strawberry Parfaits
Tiramisu Parfaits
| Other Recipes That Might Interest You Affogato Cassata Ice Cream Cake Tiramisu Cupcakes Easy Summer Desserts Gelato Recipes Granita Recipes Panna Cotta Semifreddo Recipes Sorbet Recipes Tortoni |
| Liteware recyclable mini dishes are hassle free solution for serving portion controlled bites. Liteware dishes are perfect for serving appetizers, snacks, dips and desserts. They also make great party favors and gift ideas. |
A parfait is a cold dessert which can be made with ice cream, sorbet, gelato, granita, fruit, syrup, liqueurs,
whipped cream, flavored gelatin, yogurt, with cruched cookies or nuts arranged in layers and served in a tall,
clear glass. You can choose any combination of flavors that you like. These are just a few suggestions.
whipped cream, flavored gelatin, yogurt, with cruched cookies or nuts arranged in layers and served in a tall,
clear glass. You can choose any combination of flavors that you like. These are just a few suggestions.
