Tag Archives: Mascarpone

Strawberry Chocolate Crunch Parfaits

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Strawberry Chocolate Crunch ParfaitThese Strawberry Chocolate Crunch Parfaits are a simple, no heat dessert that is perfect for the hot summer months. Creamy and crunchy with fresh strawberries and chocolate, these parfaits can even be made the day ahead.

The glass in the picture originally belonged to Mike’s grandmother. I love the delicacy of the flute and the green stem. It seemed like they were waiting for these parfaits.

The chocolate crunch can be made using any nut you wish. I chose almonds, but have used hazelnuts in the past.  To avoid the oven, I put them in a dry skillet over medium heat.  It is best to watch them, turning them often so they don’t burn.  You will notice I said “best to watch….. .” Since I don’t always follow my own advice I have sometimes burned them using this method so I didn’t wander too far away this time. Continue reading

Peachy Keen Mascarpone Parfait

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.
Peachy Keen Parfait

Peachy Keen Mascarpone Parfait

With local peach season just about here, the Peachy Keen Mascarpone Parfait is just the thing to finish off a summer meal.  This easy to prepare dessert can be assembled the day before.  Just cover the glass with film.

The riper the peaches the less time they will need to be blanched. If you can get cling free peaches, it will make separating the flesh from the stone so much easier leaving a better looking peach half.

The amaretti cookies are an  Italian specialty.  They are highlighted with bitter almond which is one of my favorite tastes.

Mascarpone is a semi-soft, creamy,  Italian cheese that comes in a tub.  It can be found in the specialty cheese case of grocery stores or in specialty cheese shops.  Cream cheese is sometimes substituted for this cheese but it does not have the  same consistency or taste.

40% or heavy whipping cream is used for its higher fat content than regular whipping cream. As such it holds the water in suspension and the cream will not leak liquid when whipped. It is also more dense when whipped.

Parfait glasses are usually stemmed and can be various shapes. However, any glass will do. Continue reading