…for parfait and honoring the Chocolate Parfait.
Parfait is of course French, and means perfect.
Fabulously perfect confections.
As wonderful as your kitchen’s whims.
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…and for double yum…
Double Chocolate Pudding Parfait
1/4 cup plus 2 tablespoons sugar, divided
1/4 cup plus 1 tablespoon unsweetened cocoa powder, divided, plus additional for trim
2 cups whole milk
4 ounces fine-quality semisweet chocolate (no more than 54% cacao if marked), finely chopped
1 tablespoon unsalted butter
1 cup chilled heavy cream
Whisk together cornstarch, 1/4 cup sugar, 1/4 cup cocoa, and a pinch of salt in a heavy medium saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly, then boil, whisking, until thickened, about 3 minutes. Remove from heat and whisk in chopped chocolate and butter until melted. Transfer pudding to a metal bowl and quick-chill by setting in an ice bath and stirring occasionally, about 10 minutes. Beat cream with vanilla and remaining 2 tablespoons sugar and 1 tablespoon cocoa until it just holds stiff peaks. Layer pudding and cream in 8-ounce glasses. Serve dusted with cocoa.
Add this to your Derby menu…
Chocolate Bourbon Parfait
(not unsweetened), chopped
1/2 cup plus 2 tablespoons water
2 tablespoons bourbon
4 large eggs
3/4 cup granulated sugar
1 teaspoon unflavored gelatin
3 1/2 cups chilled heavy cream
1/3 cup confectioners’ sugar
8 praline pieces for trim
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate in 1/2 cup water, stirring until smooth, and stir in bourbon until combined well. Remove top of double boiler or bowl from heat. In a large metal bowl with a hand held electric mixer beat eggs and granulated sugar until combined. Set bowl over a large saucepan of simmering water and beat mixture until light and thickened, about 6 minutes. In a very small saucepan sprinkle gelatin over remaining 2 tablespoons water and let stand 1 minute to soften. Heat gelatin mixture over. moderate heat, stirring, until gelatin is dissolved. Beat chocolate and gelatin mixtures into egg mixture and cool to room temperature. In a bowl beat 1 1/2 cups cream until it just holds stiff peaks. Fold cream into chocolate mixture thoroughly and divide among eight 1 1/2-to 2-cup stemmed glasses. Freeze parfaits, covered with plastic wrap, until set, about 1 hour. In a bowl beat remaining 2 cups cream until it holds soft peaks. Sift confectioners’ sugar over cream and beat until cream just holds stiff peaks. Transfer whipped cream to a pastry bag fitted with a decorative tip and pipe onto parfaits. Trim with praline pieces. Freeze parfaits until solid, about 4 hours. Parfaits may be made 2 days ahead and frozen, covered.
Lemon and White Chocolate Mousse Parfaits with Strawberries
5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
4 teaspoons finely grated lemon peel
Pinch of salt
1/4 cup plus 2 2/3 cups chilled heavy whipping cream
5 cups sliced hulled strawberries
Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature. Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature. Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each). Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering
1 more time. NOTE: Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries. Spoon strawberries over top of each parfait and serve.
Berry time awaits…
White Chocolate-Blackberry Parfait
1 cup fresh blackberries or frozen unsweetened
1/4 cup sugar
1/4 cup water
for the mousse:
9 ounces good-quality white chocolate
(such as Lindt or Baker’s), chopped
1/4 cup water
1/4 cup sour cream
4 teaspoons fresh lemon juice
1 1/2 cups chilled whipping cream
Additional blackberries for trim
Make the blackberry sauce:
Combine 1 cup blackberries, sugar and water in heavy medium saucepan. Bring to boil over medium-high heat, stirring constantly. Boil until mixture is reduced by half, stirring occasionally, about 8 minutes. Puree mixture in blender until smooth. Strain sauce into small bowl. Cool.
Make the mousse:
Combine white chocolate and 1/4 cup water in top of double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove top of double boiler from over water; cool 10 minutes. Stir sour cream and lemon juice in large bowl to blend. Stir in melted chocolate mixture. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into chocolate mixture in 3 additions. Cover and chill until mousse is set, about 2 hours. Spoon white chocolate mousse into pastry bag fitted with medium star tip. Pipe half of mousse into 4 wineglasses, dividing equally. Spoon half of blackberry sauce over. Pipe remaining mousse over sauce, dividing equally. Drizzle remaining sauce over. Trim with additional blackberries and serve.
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