Bon Appetit Desserts (107 page)

Framboise liqueur can be found at liquor stores and some specialty foods stores. Buy a good-quality, imported French version.
Makes about 1¼ cups

1 12-ounce package frozen raspberries, thawed

2 tablespoons framboise liqueur

2 tablespoons sugar

Puree raspberries, liqueur, and sugar in processor. Strain into small bowl to remove seeds.

DO AHEAD
:
Can be made 2 days ahead. Cover and chill.

Chocolate Cranachan

Cranachan is Scotland’s harvest-time pudding, traditionally a blend of crowdie (an artisanal cottage cheese), cream, toasted oats, berries, whisky, and honey For this version, the crowdie is replaced with crème fraîche, and toasted hazelnuts and grated chocolate replace the berries and honey. For flavors to reach their peak, prepare the Cranachan parfaits one day ahead and chill overnight.
Makes 6

6 ounces coarsely grated bittersweet or semisweet chocolate

1 cup hazelnuts, toasted, husked, coarsely chopped

⅓ cup (packed) golden brown sugar

1 cup old-fashioned oats

1¾ cups chilled heavy whipping cream

⅓ cup crème fraîche or sour cream

3 tablespoons sugar

⅓ cup whisky

Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours.

DO AHEAD
:
Can be made 1 day ahead. Cover and chill.

Using electric mixer, beat cream, crème fraîche, and sugar in large bowl until peaks form; fold in whisky. Layer ¼ cup cream mixture and ¼ cup oat mixture in each of six 10- to 12-ounce goblets; repeat layering, ending with ¼ cup cream mixture and sprinkle of oat mixture. Cover parfaits and chill overnight.

Mascarpone and Berry Parfaits

Here’s a super-fast, super-easy recipe for a luscious and beautiful dessert. Mascarpone, an Italian cream cheese, is lighter than American cream cheese. It’s available at many supermarkets and at Italian markets.
Makes 4

1 cup chopped strawberries plus 4 whole strawberries, hulled

⅔ cup plus 12 raspberries

2 tablespoons sugar

2 8-ounce containers mascarpone cheese

Blend chopped strawberries, ⅔ cup raspberries, and sugar in processor to smooth puree. Drop 1 whole strawberry into each of 4 Champagne flutes or wineglasses. Top with 2 rounded tablespoonfuls mascarpone cheese, then 2 tablespoonfuls fruit puree. Repeat layering 2 more times. Top each parfait with some of remaining cheese, then 3 raspberries. Chill at least 1 hour or cover and chill overnight.

Raspberry-Nectarine Parfaits with Warm Peach Sabayon

This is an impromptu dessert with a touch of class. It takes only a few minutes to make but must be prepared just before serving, so have your ingredients measured and ready to go.
Makes 4

1 pound nectarines (about 4 medium), halved, pitted, thinly sliced

2½ cups raspberries, divided

½ cup sugar, divided

4 large egg yolks

⅓ cup canned peach nectar

½ cup peach liqueur

Pinch of salt

Sliced almonds, toasted (optional)

Toss nectarines, 2 cups raspberries, and ¼ cup sugar in medium bowl to coat evenly. Let stand until juices form, about 5 minutes.

Whisk egg yolks, nectar, liqueur, salt, and remaining ¼ cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until sabayon is thick and thermometer inserted into center registers 160°F, about 6 minutes. Remove bowl from over water.

Divide fruit mixture among 4 large glasses or goblets. Spoon warm peach sabayon over. Garnish with remaining raspberries and sliced almonds, if desired.

Champagne Parfaits with Pears and Raspberries

Sparkling wine can add a distinct effervescence—even when it’s cooked. In this dessert, the Champagne is used first to poach the pears; then, that lovely poaching liquid is used again to make the custard.
Makes 4

3 cups brut Champagne or sparkling rosé

½ teaspoon unflavored gelatin

1 cup plus 1 tablespoon sugar

2 large firm but ripe pears, peeled, quartered, cored

6 large egg yolks

2½-pint containers raspberries

1 cup chilled heavy whipping cream

4 fresh mint sprigs

12 rose petals from unsprayed roses (optional)

Place 1 tablespoon Champagne in small cup. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears; reduce heat and simmer uncovered just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, transfer pears to plate and cool. Boil poaching liquid until reduced to 1⅓ cups, about 15 minutes.

Whisk egg yolks in medium bowl to blend. Gradually whisk in hot poaching liquid. Return mixture to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat; add gelatin mixture to hot custard and stir until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour.

Set aside 4 raspberries for garnish. Combine remaining raspberries and remaining 1 tablespoon sugar in medium bowl; toss to coat. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold whipped cream into cooled custard.

Place ¼ cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries in each goblet. Spoon ½ cup custard over. Repeat layering with remaining raspberries, pears, and custard. Cover loosely with foil; chill until custard is set, at least 6 hours and up to 1 day.

Garnish parfaits with reserved raspberries and mint sprigs, and with rose petals, if desired.

Cranberry and Lemon-Ginger Parfaits

These parfaits can be prepared as early as two days ahead, making them incredibly convenient for dinner parties or holiday meals.
Makes 8

2 cups fresh or frozen cranberries

1 cup sugar, divided

2 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peel

2 tablespoons cranberry liqueur or brandy

1½ teaspoons unflavored gelatin

1 cup whole milk

3 large egg yolks

1 cup chilled heavy whipping cream

3 tablespoons water

¾ teaspoon unflavored gelatin

1½ cups chilled heavy whipping cream

4 ounces Philadelphia-brand cream cheese, room temperature

⅔ cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

1 tablespoon minced crystallized ginger

8 crystallized ginger slices

8 fresh or frozen cranberries

CRANBERRY CUSTARD
: Simmer 2 cups cranberries, ½ cup sugar, lemon juice, and lemon peel in heavy medium saucepan over medium heat until cranberries are very soft and break down, stirring frequently, about 7 minutes. Puree cranberry mixture in processor until smooth; strain into large bowl and cool.

Place cranberry liqueur in small cup. Sprinkle gelatin over and let stand until gelatin softens, about 15 minutes.