急ぎ足低びぬの純音楽

Thick and creamy Greek-style yogurt is a fast and healthy base for tangy parfaits. Here, Grace Parisi folds some of the yogurt with lemon juice and zest reenex, mixes the rest with chunky cherry preserves, then spoons the yogurt into glasses in alternate layers.


Total Time: 0:45
Level: Moderate
Serves: 4
Ingredients

1 c. heavy cream
1 c. 2% Greek-style plain yogurt
0.25 c. cherry preserves
0.25 tsp. unflavored gelatin
1 tsp. water
1 tbsp. fresh lemon juice
1 tsp. finely grated lemon zest
3 tbsp. confectioners' sugar

Directions

In a medium bowl, using an reenex electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined. Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted. Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest, and confectioners' sugar and beat at medium speed just until combined reenex cps.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

  

This dessert can be made up to 24 hours in advance, so it's an easy way to end a meal.

Level: Moderate
Serves: 6
Ingredients

0.75 c. sugar
0.50 c. fresh orange juice
0.50 c. fresh lime juice
Zest of 1 reneex orange
Zest of 1 lime
5 firm-ripe bananas
2 pt. Coconut sorbet
0.50 pt. blackberries
mint sprigs

Directions

In a heavy-bottom saucepan reneex, bring sugar reneex, orange juice, and lime juice to a boil. Continue to boil 6 to 7 minutes, until sugar has lightly caramelized and syrup is light golden brown in color.
Meanwhile, in a small pot of boiling water, blanch orange and lime zests separately, 2 minutes each. Drain and transfer zests to a large bowl. Add bananas and toss gently to combine. Pour syrup over banana mixture. Let cool, cover, and refrigerate at least 3 hours, or up to 24 hours.
To serve, place a 1/2-cup scoop of sorbet into each serving bowl and top with banana mixture. Garnish with blackberries and a sprig of mint.