(for the chestnut mousse)
170g boiled and peeled chestnuts
80mL plant based milk
10g maple syrup
1 t vanilla extract
(for the jam)
4 T peach or apricot jam
(for the pumpkin cream)
320g cooked hokkaido pumpkin
20mL plant based milk
10g maple syrup
1 t vanilla extract
1 t pumpkin spices
[how to make]
(for the mousse)
*Prepare the chestnut mousse by mixing peeled chestnuts, milk, maple syrup and vanilla extract in a blender into a smooth cream.
(for the cream)
*Cut the pumpkin into small cubes and cook until soft.
*Then let it cool down for a bit.
*Once it is cooled down, add milk, maple syrup, vanilla extract and spices and blend into a smooth cream.
(for the assembly)
*Carefully arrange the chestnut mousse on the bottom of each glass.
*Put a thick layer of jam on top of chestnut cream.
*Add pumplin cream on top of the jam.
*Sprinkle some cinnamon on top.
-makes 2-
Note: I found this recipe in theveganharmony.com.
Labels: chestnut recipe, parfait recipe, pumpkin recipe
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1/2 sup sugar
1/2 t salt
1/2 t allspice
1/2 t cinnamon
1/2 t nutmeg
3 eggs, separated
3/4 cup milk
1 cup canned solid pack pumpkin
or home cooked thick pumpkin puree
1/2 pint heavy cream
1 t rum, if desired
[how to make]
*In a medium saucepan thoroughly stir together the gelatin, 1/4 cup of sugar, the salt, allspice, cinnamon, ginger and nutmeg.
*In a small mixing bowl beat together the egg yolks and milk until combined; gradually stir into gelatin mixture.
*Add pumpkin and mix well.
*Place over low heat and stir constantly until gelatin dissolves, about 5 minutes.
*chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
*In a medium mixing bowl, beat egg whites until soft peaks form; gradually beat in the remaining 1/4 cup sugar and continue to beat, if necessary. until stiff peaks form; fold into pumpkin mixture.
*In a small mixing bowl without washing beater, beat cream until stiff, adding rum if used.
*In parfait glasses alternate layers of pumpkin mixture and cream.
*Chill 2 to 3 hours before serving.
*Garnish, if desired, with toasted coconuts.
-makes 6-
Note: I found this recipe in "The Seattle Times".
Labels: parfait recipe, pumpkin dessert recipe, pumpkin parfaits recipe
1 lb. nectarines, thinly sliced
2 1/2 raspberries, divided
1/2 cup sugar, divided
4 large egg yolks
1/3 cup canned peach nectar
1/2 cup peach liqueur
pinch of salt
[how to make]
*Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl to coat evenly.
*Let stand until juices form, about 5 minutes.
*Whisk egg yolks, nectar, liqueur, salt, and remaining 1/4 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 degrees, 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.
-serves 4-
Note: This recipe came from "Bon Appetit".
Labels: parfait recipe, Peach Sabayon recipe, Raspberry Nectarine Parfait recipe, sabayon recipe
"What is Betty?"
According to "the Pastry Chef's Companion",
it is a baked pudding of alternating layers of sweetened spiced fruits and buttered bread crumbs.
Betties originated in colonial America and are also known as brown betty.
Apple brown betty is the most well known, made with apples and brown sugar.
Plumcot Betty
Blackberry Brown Betty with Pecan Crumble
"What is Buckle?"
According to "the Pastry Chef's Companion",
it is a deep-dish fruit dessert created in colonial America.
Caramel Peach Buckle
"What is Crisp?"
According to "the Pastry Chef's Companion",
it is an American dessert of a thick fruit mixture topped with streusel and baked. Typically served warm with vanilla ice cream or sweetened whipped cream.
Blackberry & Nectarine Crisp
Huckleberry Crisp
"What is Cobbler?"
According to "the Pastry Chef's Companion",
it is an American dessert of a thick fruit mixture topped with a biscuit-like dough.
It typically is served warm, with vanilla ice cream or sweetened whipped cream.
Apricot Blueberry Cobbler with Biscuit Topping
Strawberry Rhubarb Cobbler
"What is Crumble?"
According to "the Pastry Chef's Companion",
it is a British dessert of fresh fruit topped with a crumbly pastry mixture and baked.
Peach Crumble
What is Parfait?
According to "the Pastry Chef's Companion",
it is an American dessert of ice cream layered with a flavored syrup and sometimes fruit, and topped with whipped cream, nuts, and a maraschino cherry. It is traditionally served in a parfait glass, which is a tall, narrow, footed glass with a fluted top.
Cherry Jubilee Parfaits
Champagne Parfaits with Pears and Raspberries
Raspberry Nectarine Parfaits with Peach Sabayon
Pumpkin Parfaits
Red White and Blue Cheesecake Mousse Parfaits
Neapolitan Cheesecake Cups
Chocolate Raspberry Parfaits
Chestnut Mousse with Sweet Pumpkin Cream Parfaits
Others:
Carrot Cake Gelly Shots
Caramel Pots de Creme
Ube Mochi Donuts
Labels: betty recipe, buckle recipe, cobbler recipe, crisp recipe, crumble recipe, jelly recipe, parfait recipe
