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Harlequin Parfaits

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  Water 3 1⁄3 Cup (53.33 tbs)
  Cinnamon stick 3 Inch
  Whole cloves 6
  Allspice 6
  Sugar 1⁄2 Cup (8 tbs)
  Unflavored gelatin 2 Ounce (2 Envelopes)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Lime juice 2 Tablespoon
  Food coloring 3 Drop (Green / Yellow / Red)
  Orange juice 2 Tablespoon
  Lemon juice 2 Tablespoon

1 Combine 2 cups of the water, cinnamon, cloves and allspice in a medium-size saucepan; bring to boiling; lower heat; simmer 5 minutes.
2 Combine sugar and gelatin in a small cup until well blended; stir into saucepan until gelatin dissolves; strain into a 4-cup measure. Stir in remaining 1 1/4 cups water and white wine.
3 Measure 1 1/4 cups gelatin mixture into 2 separate small bowls; stir lime juice and a few drops green food coloring into one bowl; stir orange juice plus yellow and red food coloring to tint mixture a bright orange into second bowl. Stir lemon juice and a few drops yellow food coloring into remaining gelatin in 4-cup measure.
4 Place bowl with lime gelatin in a larger bowl of ice and water; stir until syrupy. Divide gelatin evenly among 8 wine glasses. Chill until layer is firm.
5 Place 4-cup measure with lemon gelatin in larger bowl of ice and water; stir until syrupy; beat with electric mixer at high speed until foamy white and triple in volume; spoon over lime layer in wine glasses, dividing evenly. Chill until firm, about 30 minutes.
6 Place remaining bowl of orange gelatin in larger bowl of ice and water; stir until syrupy. Spoon over whipped lemon layer, dividing evenly. Chill at least 2 hours before serving.

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Harlequin Parfaits Recipe