Champagne Parfaits with Pears and Raspberries
3 cups brut Champagne
1/2 t unflavored gelatin
1 cup plus 1 T sugar
2 large firm but ripe pears, peeled, quartered, cored
6 large egg yolks
2 1/2-pint raspberries
1 cup chilled heavy whipping cream
4 fresh mint sprigs
>how to make<
*Place 1 T Champagne in small cup.
*Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
*Continue remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissoloves.
*Increase heat and bring to boil.
*Add pear; 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 1 1/2 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 raspberies and remaining 1 T 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 1/4 cup raspberries in each of four 12 to 16 oz goblets or balloon shaped wineglasses.
*Spoon half of pears over raspberries in each goblet.
*Spoon 1/2 cup custard over.
*Repeat layering with remaining raspberries, pear, and custard.
*Cover loosely with foil; chill until custrard is set, at least 6 hours and up to 1 day.
*Garnish parfaits with reserved raspberries and mint sprigs.
-makes 4-
Note: I found this recipe in "bon appetit Desserts".
Labels: champagne parfaits recipe, fruit parfaits recipe, Parfaits recipe