Zingy Cranberry and Lime Parfait

"Your tastebuds will tingle. Beautifully layered. Very pretty if garnished with a bit of lime zest and a few fresh cranberries. Have a candy thermometer ready for one of the steps. There are quite a few steps, but well worth it!!"
 
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Ready In:
4hrs
Ingredients:
18
Serves:
12
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ingredients

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directions

  • Combine cranberries, 3/4 cup sugar, cranberry juice, lemon juice and lemon rind in a large pan.
  • Cook over medium heat for 10-15 minutes, stirring frequently as it thickens.
  • Strain mixture through a wire mesh strainer into a bowl & set aside. (Discard pulp).
  • Combine 1/4 cup of divided sugar and cornstarch in a medium pan.
  • Gradually stir in milk and bring to a boil.
  • Reduce heat and cook, stirring constantly for 1 minute.
  • Remove from heat, and stir in vanilla.
  • Gently fold into the cranberry mixture.
  • Cover and chill for 1 hour.
  • Sprinkle gelatin over cold water in a small saucepan and let stand 1 minute.
  • Cook over low heat, stirring until gelatin dissolves, about 2 minutes.
  • Combine cream cheese and powdered sugar in a blender, cover and process until smooth.
  • Set aside.
  • Beat egg whites and cream of tartar at high speed with beater until stiff peaks form.
  • Combine remaining 1/2 cup sugar and 1/4 cup water in a small pan.
  • Bring to a boil, cook without stirring until candy thermometer reads 238 degrees - about 7 minutes.
  • Gradually pour sugar mixture in a thin stream over the beaten egg whites while beating at a high speed until mixture cools and sets.
  • Gently fold egg white mixture into lime mixture.
  • Layer 1/2 of cranberry mixture and all of the lime mixture evenly into 12 parfait glasses.
  • Cover and chill 15 minutes.
  • Spoon remaining cranberry mixture over the lime layer.
  • Cover and chill 2 hours.
  • Garnish if desired with fresh cranberries and lime zest.

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