MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Festive Red, White and Blue Parfaits
| Festive Red, White and Blue Parfaits | Print |
Recipe By: Alice Morrow
Festive Red, White and Blue Parfaits
Ingredients
- PUDDING:
- 1 ½ c. milk
- 3 T. cornstarch
- 2 large egg yolks
- 1 c. half and half
- Pinch of salt
- ½ c. sugar
- 1 ½ t. vanilla extract
- 1 T. butter
- GELATIN:
- 1 (4-oz.) package red, flavored instant JELLO, like cherry or strawberry flavored
- 40 blueberries
Instructions
- PUDDING: Whisk ½ c. milk, cornstarch and yolks until smooth in a bowl. In a pan, stir 1 c. milk, half and half, salt and sugar. Bring to boil over medium heat, stirring until sugar dissolves. Remove from heat. Whisking yolk mixture constantly, drizzle in hot milk.
- Pour mixture back into saucepan and cook for 1 minute, stirring constantly as pudding thickens.
- Remove from heat, whisk in vanilla and butter.
- Pour pudding into a large bowl. Cover with plastic so that it touches surface of pudding. Let cool 20 minutes, then refrigerate until very cold, at least 3 hours.
- Chill 4 (8-oz.) glasses.
- GELATIN: Put gelatin in bowl. Pour in 1 c. boiling water. Whisk until gelatin dissolves. Stir in 1 c. cold water. Keep at room temperature.
- ASSEMBLING: Pour ¼ c. gelatin into each glass. Chill until firm, about 1 hour. Spoon ¼ c. pudding, smooth tops and freeze until firm, about 1 hour.
- Slowly pour ¼ c. gelatin over pudding in each glass, chill until firm, about 1 hour.
- Top final layer with pudding.
- Divide blueberries among the parfaits. Serve.
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