Food Fashion and Flow: Key Lime Parfaits   

Wednesday, September 26, 2012

Key Lime Parfaits



Key Lime pie is one of those desserts that screams SUMMER, but it is so refreshing and delicious, it would be a shame to only indulge in this for one season.  These parfaits have the scrumptious taste of Key Lime Pie, but have the beautiful presentation of a parfait.  

And the dessert is so simple, you will have a great dessert with very little fuss.  I love to eat this in my backyard with my feet up while I relax and watch butterflies having fun:-)  In the winter, enjoy this and smile when you think of what a great summer you had. For a great touch for entertaining, try serving these in shot glasses with mini spoons.


A gratuitous whipped cream shot. There is nothing quite like homemade whipped cream. Key lime pie is usually more of a yellowish color, but I wanted it to have a bit more of a green hue, so I used natural color from spinach leaves. You just simply boil in water and use a few green drops, but with green color or without, this tastes amazing.


Are you convinced?


Ingredients


     For the graham cracker crumble

  • 3 tablespoons unsalted butter
  • 2 tablespoons white sugar
  • 1 tablespoon light brown sugar
  • 1/2 cup graham cracker crumbs  
     For the Key Lime Cream

  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup fresh lime juice
  • 1 tablespoon grated lime peel
  • (fold one cup of the sweetened whipped cream from the recipe right below 
  •  
     For the sweetened whipped cream
  • 2 cups chilled whipping cream 
  • 1/4 cup powdered sugar
  • Pure Vanilla Extract

Directions
Melt butter in heavy small skillet over medium heat. Mix in brown sugar and stir until bubbling, about 1 minute or less. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool. 
To make the Key lime cream, stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Set aside while you make sweetened whipped cream.

For whipped cream topping, beat 2 cups whipping cream in bowl until stiff peaks start to form. Add 1/4 cup powdered sugar and 1 teaspoon vanilla. Make sure the bowl and the beaters are cold. It helps if you put the bowl in the freezer and the beaters 10 minutes before you make the whipped cream.

Using electric mixer, beat cream in medium bowl until firm peaks form; fold 1 cup of whipped cream into key lime cream mixture.  Save the remaining whipped cream for topping the parfaits.

Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours. Just before serving, add a generous dollop of whipped cream.


Bon Appetit!



35 comments:

Lisa said...

The pictures look so good I can almost taste and smell the limes!

kt said...

i will do this to impress some folks next month! Thanks

oomph. said...

i love "parfait" type desserts...because it's all about presentation! this sounds absolutely refreshing and delish!! thanks for sharing the recipe!!

oomph. said...

i love "parfait" type desserts...because it's all about presentation! this sounds absolutely refreshing and delish!! thanks for sharing the recipe!!

Kristina said...

This looks delish

Kat said...

I'm a building up quite a collection of pinned recipes from your site. This sounds like another hit.

Kat said...

I'm a building up quite a collection of pinned recipes from your site. This sounds like another hit.

Sunshine said...

Mmmmmm...those sound so good. As good as key lime cupcakes.

www.cancerinthecity.com

sammi burley (chase.dakota) said...

holy moly that looks delicious

www.chasedakota.blogspot.com

Guru Uru said...

Now there is a beautiful dessert :D

Cheers
Choc Chip Uru

Fashion.MakeUp.LifeStyle said...

OMG another bookmark from you!! Thank you for such yummy recipes doll.

<3 Marina
Fashion.MakeUp.LifeStyle

Cacy said...

So pretty!

Also, I've finally come around so's I could leave you a comment!

Mitha Komala said...

omg it looks delicious, thanks for sharing! <3

Letters To Juliet

Maureen | Orgasmic Chef said...

I love key lime pie. No key lime juice OR graham crackers in Australia. Aunt Sally must be rolling over in her grave at the thought. She IS the one who created the key lime pie, right? If not, the hotel in Key West lies. :)

I made an ordinary lime pie recently with a digestive biscuit crust and it was close enough to bring back memories.

Longuette said...

this looks soooo yummy! I should give it a try and let you knwo, thank you for sharing it!

Love, Ylenia from Longuette

Lizzie - Strayed from the Table said...

I love the colour of the lime, these look so tasty. We are just hitting spring here, they will be perfect on a balmy night.

Sing of Sing'ature Style said...

I'll have one please.

Rhonda said...

I love the sound of this but have a question. The ingredients list has 2 cups of whipping cream but the directions call for 1 cup of whipping cream. Is it 1 or 2? Thanks so much?

LV said...

@Rhonda

Thanks for pointing out my error. The recipe calls for 1 cup, but I always make 2, so I listed 2 cups whipping cream. I am going to make a correction, so that it is not confusing to anyone. I hope you try the recipe:-) It's great!

Samantha said...

I am also hoping for clarification. You say to make the whip cream topping to beat one cup of cream but then you say to fold it in with the lime juice/condensed milk mixture? I'm guessing that one cup of cream is to make something to fold into the lime mixture and the other cup is for a topping? If so, do we need to mix powdered sugar with both? Or what do we need to do here? I would love to make this for our church dinner this week if possible. Thanks for your help!

Samantha said...

OK, I'm reading through it again--Are you saying that you whip one cup of cream and just fold that into the lime mixture. Then you whip a second cup of cream with the sugar and vanilla to make the topping? If so, then maybe if you take that line about whipping the cream to go into the lime mixture and put it up in the paragraph with the lime directions and *then* have the paragraph about whipping the topping. That would make sense. Sorry! Don't feel like you have to post these to your blog. I'm just trying to get it straight so I can make it this weekend. :-) Thanks for a great recipe. It looks delicious. I just love key lime anything!

LV said...

@Samantha

Hi Dear, yes that is exactly how you do it. Thank you for reaching out to me. I know it will turn out great when you make it:-)

Nelson Nicholson said...

Ok I made these yesterday for a dinner party. Question: Ingredients are typically listed in the order in which they are used. You have brown sugar on here but there's no where listed on where it is to be used. Can you clarify that? Also how did you get the filling to have such a green color? lime juice alone and some rine did not make it the green color. One other tip since the whipped cream directions are pretty confusing, I just used whipped topping and it was fine:)

LV said...

Nelson, I am so thrilled you made this for your dinner party. The brown sugar gets mixed with the butter and graham cracker crumbs. Key Lime Pie is typically more of a yellowish color, but I wanted a bit more of a pronounced green, so I used a little trick to give it a hint of green naturally. I used a natural food color, by steeping spinach leaves in boiling water, straining and using a drop of green juice, which is basically flavorless, especially when combined with other ingredients. I hope this helps! Sorry the recipe was a little confusing. I am glad it still worked out for you:-)

Cecelia Marano said...

The recipe calls for 2 teaspoons of white sugar but no where in the recipe does it say where it's added. I'm making it now and can't wait to eat it!!!

LV said...

@Cecelia,

the white sugar goes in with the brown sugar and graham crackers. Thank you for pointing out that I did not include where to put it. Yikes! I hope it turns out great for you:-)

Fredia said...

How many servings does this make?

Heather said...

I have two questions. First, I am also wondering how many servings this makes. Second, did you use regular limes or key limes? I am hoping to make these with my residents at work on Wednesday. Thank you!

LV said...

@Freda
You should be able to get 6-8 servings depending on the size of your parfait dishes. You can also get more servings by layering these in shot glasses.

@Heather
I answered the same question above for Freda. But to answer your other question, I used regular limes, but I have also tried this with key lime juice and it is fantastic. You would need to go to a gourmet food store like Williams Sonoma, or Sur La Table to get a good quality key lime juice unless you are in Florida or the tropics where it is plentiful.

Anonymous said...

This was tasty, the whole family enjoyed it. But please fix the various mistakes in the recipe. It was frustrating to have to stop a couple of times and read though all the comments to figure out where an ingredient goes. Also please disclose under the pictures that you used food dye. I feel its misleading not too, as the recipe as followed will not give you that color. Again it was wonderful, thank you for sharing.

MDC said...

The spinach dye idea is very creative.

tammiprice said...

Would you please correct the recipe? I followed the recipe as best I could and got totally out of whack! I had to throw away the first batch, go to the store and shop again after I read the comments. It's a very good dessert! It is a very confusing recipe. Thanks! And my lesson has been learned about recipes on blogs - read the comments too! :)

LV said...

Hi Tammi. You are right, this can be a little confusing. I am so used to just improvising in my kitchen and sometimes when I put that in recipe form, it can be hard to follow. I am glad you found it to be a good recipe. Most of my other recipes are very easy to follow and have great results. Sorry this one made you have to throw out your first batch. I am glad it still worked out great for you.

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Oskulle said...

We just made this, the recipe was great only next time I will use 2 teaspoons of grated lime instead of 2 tablespoons! Thanks for sharing!

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