Raspberry And Chambord Cream Parfait Recipes

Steps:

• Whisk together cream cheese, 3 tablespoons Chambord and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining Chambord over cream mixture. Serve with fresh fruit.

Steps:

• COMPOTE:.
• In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely.
• CHAMBORD CREAM:.
• Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
• Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
• ASSEMBLY:.
• Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.).
• Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
• Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.

Steps:

• In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
• Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.

Steps:

• Preheat the oven to 325°F.
• Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
• In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
• In a small mixing bowl, whisk buttermilk, eggs and vanilla.
• In another glass measuring cup, melt the butter in the espresso grounds and hot water.
• Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
• For the Filling:.
• Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
• Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
• Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
• Place one half of the whip cream mixture over the first two layers and spread evenly.
• Ganache:.
• Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!

Steps:

• In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.