 |
 |
 |
Frozen Pineapple Parfait I make this dessert with frozen pineapple juice concentrate, which is a natural, pure reduction of juices, usually without sweeteners. Soaking the ladyfingers in rum not only flavors them but prevents them from freezing in the dessert. You can use pieces of sponge cake or pound cake instead of ladyfingers, if you prefer. 12 small packaged lady fingers (about 1 1/2 ounces each) 2 tablespoons dark rum 1 1/2 cups heavy cream 1 cup frozen pure pineapple juice concentrate Break the ladyfingers into 1 1/2 to 2-inch pieces into a glass-serving bowl or soufflé mold, and sprinkle with the rum. Set aside. Whip the cream until firm with an electric mixer or with a whisk. When the concentrate is defrosted enough to be incorporated into the cream place it in a bowl and add the whipped cream. Fold gently with a rubber spatula until the concentrate is combined with the cream. Pour over the ladyfingers, mix lightly, cover, and place in the freezer for at least 3 hours. The rum will prevent the dessert from becoming too firm. Serve directly from the freezer, spooning the parfait into goblets or brandy snifters. 6 SERVINGS Return to Top | Back to Recipes |
|
© 2001 jacquespepin.net |