PUMPKIN GINGERSNAP PARFAITS
Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. -Lorri Hazen, Twin Falls, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 483 calories, Fat 35g fat (19g saturated fat), Cholesterol 102mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.
GINGERSNAP-AND-JAM PARFAITS
These quick parfaits have sophisticated flavors. Heavy cream is whipped with creme fraiche, vanilla, and spices. Crushed gingersnaps add texture, and red-currant jam (a Nordic staple) gives the dessert a little tang.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Whisk together jam and lemon juice in a small bowl; set aside. Beat the creme fraiche, cream, sugar, vanilla, and spices with an electric mixer until mixture holds stiff peaks. Gently fold in 1 tablespoon jam mixture with a rubber spatula, creating red swirls.
- Layer 1 heaping tablespoon cream mixture, 1 tablespoon crushed cookies, and 1 tablespoon jam mixture in a small glass. Repeat layering; top with a dollop of cream mixture. Make 3 more parfaits. Refrigerate until ready to serve, up to 1 hour.
PUMPKIN-GINGERSNAP PUDDING PARFAIT
Layer a homemade pumpkin pudding with crushed gingersnaps for a perfect holiday dessert.
Provided by Food Network Kitchen
Time 2h30m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
RHUBARB-GINGERSNAP PARFAITS
Categories Milk/Cream Mixer Ginger Vegetable Dessert Quick & Easy Sherry Spring Chill Rhubarb Simmer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- If using fresh rhubarb, trim and finely chop.
- Cook rhubarb and granulated sugar in a wide 3- to 4-quart heavy saucepan over moderately high heat, stirring constantly, until rhubarb begins to give off juices. Reduce heat and simmer, stirring frequently, until rhubarb falls apart and is reduced to about 1 1/2 cups, about 20 minutes.
- Transfer rhubarb to a metal bowl set in a larger bowl of ice and cold water and chill, stirring occasionally, until cold, about 5 minutes.
- Beat heavy cream and confectioners sugar in a bowl with an electric mixer until it just holds stiff peaks. Add sour cream and Sherry and beat until it returns to stiff-peak stage.
- Decoratively layer 1/3 cup rhubarb, 1/2 cup whipped cream, and 1 1/2 tablespoons gingersnap crumbs in each of 4 (6-ounce) stemmed glasses (there will be a little rhubarb left over). Chill until ready to serve.
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