White Chocolate Cherry Parfaits Recipes

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
• Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
• Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1/4 cup pudding into each of four parfait glasses. , Layer each with 1/3 cup cookie crumbs and 1/4 cup pie filling. Top with the remaining pudding and cookie crumbs. Refrigerate for 1 hour before serving.

Steps:

• Combine pie filling and extract; set aside. In a large bowl, combine sour cream and milk. Stir in pudding mix; beat on low speed for 2 minutes or until thickened. , Spoon half into parfait glasses; top with the pie filling. Repeat with remaining pudding mixture. Garnish with whipped topping, almonds and mint if desired. Refrigerate until serving.

Steps:

• Fill 1/2 cup pie filling into 4 tall glasses. Top with 1/2 cup frozen yogurt. Top with remaining pie filling and remaining yogurt and spoon whipped topping over the top. Sprinkle with nuts and serve.

Steps:

• Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold.
• Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
• Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes.

Steps:

• dissolve jelly in boiling water and ssemi-set it in the refrigerator.
• blend icecream into half of the semi set jelly.
• whip fresh cream with powdered sugar and mix in the cherry pieces.
• To serve-- spoon ice cream jelly mixture into four individual dessert bowls.
• add cherry whipped cream topping and top with remaining half of the clear jelly.
• chill til the pudding is set.

Steps:

• Line the bottom and sides of a 6 cup terrine mold (10x4 inches) with plastic wrap.
• Place the chopped white chocolate and 1/2 cup of the cream in top of a double boiler or in a heatproof bowl set over hot water. Stir until melted and smooth, set aside.
• Put 1 cup of the cream and the milk in a pan and bring to the boiling point.
• Meanwhile, whisk the egg yolks and sugar together in a large bowl until thick and pale.
• Add the hot cream mixture to the yolks, beating constantly. Pour back into the saucepan and cook over low heat for 2-3 minutes, until thickened. Stir constantly and do not boil. remove the pan from the heat.
• Add the melted chocolate, dried coconut and coconut milk, then stir well and let cool.
• Whip the remaining cream until thick, then fold into the chocolate & coconut mixture.
• Put 2 cups of the parfait mixture into the prepared mold and spread evenly. Cover and freeze for about 2 hours, until just firm. Cover the remaining mixture and chill.
• Sprinkle the macadamia nuts evenly over the frozen parfait. Pour in the remaining parfait mixture. Cover the terrine and freeze for 6-8 hours or overnight, until parfait is firm.
• To make the icing, melt the chocolate with the butter and syrup in top of a double boiler set over hot water. Stir occasionally.
• Heat the cream in a saucepan until just simmering, then stir into the chocolate mixture. Remove the pan from the heat and let cool until lukewarm.
• To turn out the parfait, wrap the terrine in a hot towel and set it upside down on a plate. Lift off the terrine mold, then peel off the plastic wrap. Place the parfait ona rack over a baking sheet and pour the icing evenly over the top. Working quickly, smooth the icing down the sides with a spatula. Let set slightly, then freeze for another 3-4 hours. Cut into slices using a blade dipped in hot water. Serve, garnished with curls of fresh coconut.

Steps:

• Make cherry sauce:
• Stir cheryy juices and sugar in medium saucepan over medium heat until sugar dissolves. Increase heat; boil 5 minutes. Add cherries; return to boil. Refrigerate until cold. (Can be made 3 days ahead. Cover; keep chilled.)
• Make chocolate parfait:
• Place chocolate in medium metal bowl set over saucepan of barely simmering water (do not let bottom of bowl touch water). Whisk constantly until very thick and thermometer registers 160°F, about 5 minutes.
• Beat cream in medium bowl to soft peaks. Gently fold chocolate, then cream into egg mixture. Spoon chocolate parfait into 8 pilsner glasses or goblets. Freeze.
• Make vanilla parfait:
• Combine eggs yolk and sugar in small metal bowl. Set over saucepan of barely simmering water (do not allow bottom of bowl to touch water.) Whisk constantly until mixture is very thick and thermometer registers 160°F, about 5 minutes. Transfer mixture to large bowl. Beat with electric mixture until cool and very fluffy, about 5 minutes.
• Place cream in medium bowl. Scrape seeds from vanilla bean; beat to soft peaks. Fold cream into egg mixture. spoon vanilla parfait atop chocolate parfait. Cover; freeze 4 hours or up to 3 days.
• Spoon cherry sauce atop parfaits.