| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | February 19 | 1 | Servings | |
INGREDIENTS
| 3 | c | Dry Champagne or rose |
| sparkling wine | ||
| 1/2 | t | Unflavored gelatin |
| 1 | c | Plus 1 tablespoon sugar |
| 2 | Firm but ripe pears, peeled | |
| cored | ||
| quartered | ||
| 6 | Egg yolks | |
| 2 | Baskets raspberries | |
| 1/2-pint | ||
| 1 | c | Chilled whipped topping |
| cream | ||
| 4 | Mint sprigs | |
| 12 | Rose petals from unsprayed | |
| roses optional |
INSTRUCTIONS
Place 1 tablespoon Champagne in small bowl. Sprinkle gelatin over; let stand until soft, about 10 minutes. Combine remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissolves. Increase heat and bring to boil. Add pears; reduce heat and simmer just until pears are tender, turning pears often, about 6 minutes. Using slotted spoon, place pears on plate and cool. Boil poaching liquid until reduced to 1 1/3 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 candy thermometer registers 175F., about 4 minutes. Remove from heat; add gelatin mixture and whisk until dissolved. Chill custard until thickened but not set, stirring occasionally, about 1 hour. Set aside 4 raspberries for garnish. Combine remaining raspberries and 1 tablespoon sugar in medium bowl. Let stand 10 minutes. Coarsely chop pears. Beat cream until stiff peaks form. Fold cream into custard. Place 1/4 cup raspberries in each of four 12- to 16-ounce goblets or balloon-shaped wineglasses. Spoon half of pears over raspberries, dividing equally. Spoon 1/2 cup custard over each. Repeat layering with remaining raspberries, pears and custard. Cover loosely with foil; chill until custard is set, at least 6 hours or overnight. Garnish parfaits with reserved raspberries, mint and rose petals, if desired. Serves 4. Bon Appetit February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
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Calories: 1521
Calories From Fat: 367
Total Fat: 41.1g
Cholesterol: 1152.3mg
Sodium: 61.4mg
Potassium: 755.2mg
Carbohydrates: 281.7g
Fiber: 14.5g
Sugar: 249.8g
Protein: 19.9g