LEMON MERINGUE PARFAIT
Need an easy dessert for a dinner party? Try this lemon meringue parfait. You can make it ahead of time and put it in the freezer until you're ready to serve
Provided by Orlando Murrin
Categories Dessert
Time 4h20m
Number Of Ingredients 6
Steps:
- Line a 20cm round tin, preferably loose-based, with cling film, using more than one piece if necessary to cover the bottom and up the sides, and pop in the freezer.
- Roughly break up the meringues with your fingers into a bowl, aiming for nothing bigger than a golf ball.
- Put the cream and sugar in a large bowl and whisk until starting to stiffen. Stop when it looks floppy, like Greek yogurt.
- Grate over the lemon zest and sprinkle over the gin and meringue rubble. Use a large spoon or spatula to fold the cream up, over and round, until just combined.
- Stir the lemon curd so it's gloopy rather than firm; if it remains too thick, dilute with a tsp of gin. Dollop over the surface of the cream. Take your spoon and fold it in, turning the bowl as you do so - no more than a dozen folds, so the curd forms streaks. Spoon gently into the tin and freeze for at least four hours. Once firm, cover with cling film.
- About 10-20 mins before serving, remove the parfait from the freezer, invert onto a plate, peel away the cling film, and return right-side-up, at room temperature. Serve in wedges with lemon curd drizzled over and the fruit on the side.
Nutrition Facts : Calories 488 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
LEMONADE JELLY PARFAITS
Make and share this Lemonade Jelly Parfaits recipe from Food.com.
Provided by jellybean06
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine pink lemonade jelly crystals with 1 cup of boiling water and stir in a jug until jelly crystals dissolve. Cool until room temperature. Stir in half the lemonade. Divide evenly among 8 cups. Refrigerate until jelly sets.
- Repeat with lime jelly and remaining lemonade. Divide evenly among 8 cups over pink lemonade. refrigerate until jelly sets.
- Beat cream and a drop of food colouring with electric mixer until firm peaks form. Serve over all the set jelly and add a strawberry and jelly crystals to every cup.
Nutrition Facts : Calories 209.5, Fat 14.1, SaturatedFat 8.8, Cholesterol 52.1, Sodium 67.2, Carbohydrate 20.5, Fiber 0.3, Sugar 17, Protein 1.7
LEMON BREAKFAST PARFAITS
Steps:
- In a small saucepan, bring milk and salt to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until milk is absorbed. Fluff with a fork; cool., In a small bowl, combine the sour cream, yogurt, honey and lemon zest. Stir in couscous., Combine the kiwi, blueberries and raspberries; spoon 1/4 cup into each of six parfait glasses. Layer with couscous mixture and remaining fruit. Garnish with ginger and mint.
Nutrition Facts : Calories 146 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
LEMON-SODA BUTTERMILK PARFAIT
These seriously elegant and tongue-tingling parfaits are an excellent dessert to have in your year-round repertoire and are as perfect in the formal dining room under the chandelier as they are in the backyard tent on picnic tables under the paper streamers. Alternating thin precise layers of lemon soda gelatin and tangy buttermilk gelatin takes patience and focus, but once built, they can sit, covered, up to a week in the refrigerator. Be sure to pull them twenty minutes before serving to allow the fully chilled and set parfaits to relax a little, tempering to a perfectly jiggly consistency - then try not to giggle as you eat that first zingy lemony spoonful.
Provided by Gabrielle Hamilton
Categories parfaits and trifles, project, dessert
Time 5h
Yield 4 parfaits
Number Of Ingredients 10
Steps:
- Prepare the lemon gelatin: Pour 1/4 cup club soda into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
- Combine the lemon juice and sugar in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water. Cook over low heat just until the lemon syrup begins to steam, about 3 minutes. You should have a viscous, syrupy liquid with no discernible traces of sugar granules. Pour the lemon syrup into the gelatin mixture, and stir well to combine. (There should be no visible undissolved gelatin, but you could pass the mixture through a fine-mesh strainer, if need be.) Stir in the remaining 1 1/2 cups club soda, and transfer to a bowl set over an ice bath.
- Prepare the buttermilk gelatin: Pour the cold water into a medium bowl. Sprinkle the powdered gelatin on top, and let the gelatin bloom for 2 to 3 minutes.
- Meanwhile, in a double boiler or a medium stainless-steel bowl set over a saucepan with an inch of simmering water, combine the heavy cream, buttermilk and sugar. Scald over medium heat until the sugar is dissolved completely.
- Stir the scalded cream mixture into the gelatin-and-water mixture, then pour into a smaller bowl set over an ice bath. Let cool for 5 minutes, stirring often to prevent the edges from solidifying. Remove the bowl from the ice bath, and let stand at room temperature. After about 5 minutes, once the mixture is the consistency of melted ice cream, start assembling the parfaits.
- Gather four 8-ounce parfait glasses and prepare an ample ice bath that can comfortably and securely fit all four of the glasses without tipping them over.
- Using a tablespoon, carefully pour 2 tablespoons of the buttermilk mixture into the bottom of each glass, and place each glass into the ice bath to set for 10 minutes.
- Pick up a parfait glass, and give it a little jiggle to confirm the layer has set enough to receive - and support - the next layer. Then repeat Step 7 with the lemon mixture, allowing it to set until firm in the center, about 30 minutes.
- Continue layering the buttermilk and lemon gelatins alternately, until the glasses are full, allowing each layer to fully set in the ice bath before proceeding to the next. Add more ice to the ice bath as needed, and don't be tempted to hasten the process. If either mixture begins to firm up while you are working and is no longer spoonable or pourable, gently rewarm it for a few seconds over a pan of simmering water to liquify once more.
- Cover and refrigerate the parfaits until thoroughly chilled and fully set, or up to 2 days. Before serving, be certain to temper for 20 minutes at room temperature for perfect, tender results. Finish with whipped cream.
BIRD'S LEMONADE STAND PARFAITS
Make and share this Bird's Lemonade Stand Parfaits recipe from Food.com.
Provided by 2Bleu
Categories Pie
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place graham cracker crumbs and granola into food processor. pulse until well mixed and crumbly. Set aside.
- Stir drink mix and water until dissolved. Beat lemonade mixture and ice cream in large bowl with electric mixer on low speed until blended. Gently fold in whipped topping until smooth.
- Place half the crumbs evenly into bottom of 4 parfait glasses. Spoon half of the Lemon mixture onto crumb mixture. Repeat with a layer of crumble mixture, then top lemon mixture.
- Freeze 2 hours until firm. Garnish with lemon slices.
Nutrition Facts : Calories 440.1, Fat 26.4, SaturatedFat 17.6, Cholesterol 29, Sodium 122, Carbohydrate 46.2, Fiber 2.5, Sugar 33.8, Protein 6.2
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