Best 5 Mini Raspberry Mousse Parfaits Recipes

RASPBERRY & CREAM PARFAITS

Steps:

• Have 4 wineglasses or glass dessert cups at hand.
• Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
• Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
• Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
• Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
• Note: It's okay to leave out the liqueur if you are avoiding alcohol.

MINI RASPBERRY MOUSSE PARFAITS RECIPE RECIPE - (4/5)

Steps:

• Directions Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled. Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping. Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving. Yield: 4 servings. Nutrition Facts: 1 parfait equals 143 calories, 4 g fat (4 g saturated fat), 0 cholesterol, 29 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit. 4 points

RASPBERRY CHOCOLATE PARFAIT

Steps:

• For the Pudding: Bring to a boil the milk and vanilla bean in a large heavy bottomed pot.
• Meanwhile, whisk to blend the eggs, egg yolks, potato starch, sugar, cocoa powder, and flour. Remove the milk pan from heat once it boils. With the whisk in the center of the cocoa mixture, slowly pour the hot milk in and begin to combine the 2 mixtures. Finish pouring the milk in and whisk to fully incorporate.
• Return mixture to the pot and cook over medium heat, slowly whisking constantly to prevent scorching. The ingredients have a low burning temperature and will scorch easily so keep the whisk moving. Cook until large bubbles slowly rise to the surface of the pot. I call these "lava bubbles" because the large steam venting bubbles make me think of flowing molten lava. The pastry cream temperature is approximately 200 degrees F. Remove pot from the heat and whisk in the butter. Remove the vanilla bean from the pudding. Pour pudding into a heat resistant bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the pudding to prevent a skin from forming.
• For the Whipped Cream: Combine all the ingredients in a mixer bowl and whip on medium speed. Stop the mixer when you have medium peaks and finish whipping manually with whisk. This will help avoid ruining the whipped cream's luscious texture.
• For the Raspberry Puree: Combine the frozen berries and sugar in a pot and bring to a gentle simmer. Cook gently for 5 minutes. Strain the berries to remove the seeds. It's easier to pour if you can put it in a squeeze bottle.
• Ganache: Bring the heavy cream to a boil and immediately pour over the chocolate. Stir to combine. Allow to cool for easy handling.
• Berries: use the freshest and plumpest berries available.
• Assembly: Load pudding and whipped cream into separate pastry bags. Alternately pipe into tall sundae glasses, starting with chocolate pudding, then the whipped cream, rapsberry puree and fresh berries. Repeat as needed and top the parfait with whipped cream and fresh berries. Drizzle chocolate ganache across the top for extra indulgence!

WHITE CHOCOLATE-RASPBERRY PARFAITS

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.

RASPBERRY PARFAITS

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.