Italian Parfait Recipes
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.
The ricotta gelato also makes a wonderful filling for traditional cannoli shells.
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
Sweetened whipped cream
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.
Peach Parfaits with Biscotti
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
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 granita over.
Repeat the layers. Top with a few more berries and garnish with a mint leaf.
Blueberry-Orange Parfaits with Campari Cream
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.
DESSERTS > SPOON DESSERTS > ITALIAN PARFAIT RECIPES
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