Rainbow Parfait

Western.Chefs's picture

Jan. 24, 2012

Ingredients

Raspberry sherbet 1 Pint
Orange sherbet 1 Pint
Lime sherbet/Mint sherbet 1 Pint
Coffee ice cream 1 1/2 Pint
Heavy cream 1 Cup (16 tbs)
Confectioners sugar 1/4 Cup (4 tbs)
Curacao 3 Tablespoon
Maraschino cherry 4 (with stem)

Directions

GETTING READY

1. Allow sherbet and ice cream to soften slightly before making each layer of the dish.

MAKING

2. For first layer, lay 2-quart brandy snifter on side.

3. Press raspberry sherbet evenly over side of snifter, using back of a wooden spoon.

4. Lay snifter on side in freezer, propping it so it won't roll, and freeze until sherbet is firm-€”about 1 hour.

5. Prepare the second layer by pressing orange sherbet on top of raspberry sherbet. Allow it to freeze.

6. For third layer, press lime sherbet on orange sherbet and freeze.

7. Stand snifter upright and fill with ice cream for the fourth layer.

8. Place it in refrigerator and allow it to freeze, covered, in upright position until very firm-€”at least 4 hours.

9. In medium bowl, beat cream with sugar until stiff.

10. Add curagao. Mix well.

11. Spoon some mixture on parfait.

SERVING

12. Serve Rainbow parfait garnished with cherry and whipped cream.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 978Calories from Fat 360

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 157 mg6.54%

Total Carbohydrates 143 g47.7%

Dietary Fiber 1 g4%

Sugars 118 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet