Ginger Parfait Recipes

Steps:

• In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.

Steps:

• In a small saucepan, combine pears, lemon juice, cinnamon stick, cloves, ginger, and apple juice. Bring to a boil, reduce heat to low, and simmer for about 4 minutes until pears are crisp-tender. Transfer to a bowl and let cool to room temperature.
• Remove cinnamon stick and cloves before assembling the parfait.
• In a large bowl, whip cream to soft peaks. In a separate bowl, mix mascarpone with vanilla and maple syrup and fold into cream.
• Divide half the pears between 4 glasses and top with half the mascarpone mixture. Repeat layers with remaining pears and cream, and garnish with candied ginger and ginger cookies.

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
• Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

Steps:

• 1. Crust: Place ginger cookies in a food processor and pulse until fine. Place in a bowl and add sugar and ground ginger. Mix. Add melted butter and press on the bottom of Parfait glasses (12 med size)
• 2. Lemon Filling: In a bowl beat eggs and egg yolks together and set aside. In a sauce pan, stir lemon juice and sugar together and place on Med heat and bring to a boil while stirring. Remove the hot lemon from the heat and slowly add it the eggs whisking quickly to prevent eggs from scrambling. Place the mixture back on med. heat stirring till the mixture thickens. Remove from heat and add lemon zest and butter a bit at a time mixing till all the butter in incorporated. Add lemon Extract. Cover and cool.
• 3. Topping: Beat cream cheese on low speed add half of the sugar and increase the speed for a minute. Add extract and scrape down the side of the bowl. Beat for another minute and set aside. Whip Cream to thick and add the rest of the powdered sugar. Whip till thick. Add 1/3 of the whipped cream to the cheese mix folding it in.. Keep adding the whipped cream into the cream cheese till its all incorporated.
• 4. Put the lemon on top of your crust layer then pipe on the cheese mixture. Garnish with a but of ginger cookie or candied ginger.

Steps:

• Measure butter, treacle and the spices into a saucepan. Bring to boil and let simmer for 5 minutes.
• Whip egg yolks lightly in a bowl. Add the hot treacle and spice mixture, whisking constantly. Keep whisking until the mixture is fluffy and has cooled down.
• Whip heavy cream until stiff peak form. Add cognac and the treacle mixture, mix well.
• Rinse a freezer-proof mould with cold water, pour the parfait mixture into the mould and put in the freezer for 24 hours.
• When ready to serve, wash and slice kumquats.
• Dip the mould briefly into hot water to release the parfait. Invert on a serving dish. Decorate with kumquat slices.