Well everyone, I'm kinda thinking that this particular recipe pretty much speaks for itself; it's soon time to celebrate a new year to celebrate LIFE!
Now's as good a time as any to celebrate what we've been given this past year, and all of the potential that the year ahead holds for each of us—the potential for change, for growth, for renewal, for new opportunity and for fresh perspective.
It's time to celebrate the love found in life—the friendships, our family—even dare I say, the challenges and the more difficult times; there are gold nuggets in those times as well, if we look at them honestly and deeply enough.
I have a few wishes for YOU in this upcoming new year, and they genuinely come from the very bottom of my heart:
• I wish for you true joy and inner peace, no matter what your personal circumstances.
• I wish for there to be a desire present in your life that keeps you hungry for passion, for figuring out what's no longer of any service to you, what's no longer needed, and releasing it once and for all.
• I wish for you new revelations about yourself, and for finding your own specific, beautiful purpose and unique reason for why you're here.
• I wish for you finding and connecting to something higher than yourself.
• Most importantly, I wish for you to be for someone else all of those precious and necessary things that you would wish for someone to be for you.
HAPPY NEW YEAR, My Friends!
Taste what's good and pass it on.
Ingrid
New Year's Eve Parfaits with Raspberries, Grand Marnier Pound Cake, and Chambord Whipped Cream
by Ingrid Beer
Yield: Makes about 4, 8 ounce wine glass servings
Ingredients:
• ½ cup natural raspberry preserves
• 1 cup frozen raspberries, thawed
• 8 fluid ounces whipping cream, cold
• 2 tablespoons sugar
• 4 tablespoons Chambord (raspberry liqueur)
• 1 (10.75 ounce) pound cake (I used a frozen pound cake and thawed it), diced into very tiny cubes
• 2 fluid ounces (¼ cup) Grand Marnier (orange liqueur)
• 4 maraschino cherries with stems, placed on a paper towel to dry of liquid
• Edible silver confetti sparkles for garnish*
(You can find them in the cake decorating section of your local Michael's, or you can order them online here)
(Note: Each parfait has about 1 tablespoon worth of Grand Marnier, which makes the parfait fairly “boozy”; you can use less if you prefer, according to your personal taste.)
Preparation:
-In a small bowl, combine the raspberry preserves with the thawed raspberries; using a fork, gently stir and slightly mash the mixture until the whole raspberries and broken down just a bit yet still slightly chunky; set aside.
-Prepare the Chambord whipped cream by adding the cold whipping cream to the bowl of a mixer fitted with a whisk attachment, and whipping it on medium-high until it becomes slightly thickened; next, sprinkle in the sugar and continue to whip, and when the cream forms stiff peaks, add in the Chambord to incorporate, and turn off the mixer; add the Chambord whipped cream into a quart-size ziplock bag, cut the corner of the bag to create a small/medium-size opening to pipe with, and place the ziplock onto a plate and into the fridge to hold for a moment.
-To assemble the parfaits, place your glasses in front of you in a row; to the bottom of each glass, add about a heaping ⅓ of a cup of the cubed pound cake; next, drizzle over the pound cake about 1 ½ teaspoons of the Grand Marnier, drizzling it as evenly over the cake as possible; next, add about 3 heaping teaspoons of the raspberry mixture over the pound cake, dolloping it over the center of the cake and allowing it run down the sides; next, pipe about 3-4 tablespoons worth of the Chambord whipped cream over the raspberry mixture, piping it around the edges and making your way toward the center of the glass; next, repeat the layers once again beginning with the pound cake, then another 1 ½ teaspoon drizzle of Grand Marnier, followed by the raspberry mixture and finishing with a tall piping of the Chambord whipped cream; to garnish, add a maraschino cherry to the top, and sprinkle with some edible silver confetti sparkles; keep the parfaits in the fridge until ready to serve, for up to 4 hours ahead.
Averie @ Averie Cooks
Saw this on TS and I love every single ingredient involved! Gorgeous pics, too!
The Cozy Apron
Hi Averie, thanks so much!
Gigi S
perfect for new year's. can't wait to make it.
Chung-Ah | Damn Delicious
This is too cute! And to be honest - I can't wait for these once a year - I'll be eating this all year long!
The Cozy Apron
Hi Chung-Ah, thanks - you're my kind of person! 😉
Alice @ Hip Foodie Mom
LOVE this!!! where on earth do I find edible silver confetti sparkles? Love that!!! so pretty!
The Cozy Apron
Thank you Alice! I got mine at "Michael's" craft store in their cake decorating section; but if you can't find these exact ones, just get anything sparkly in the cake/baking section of your local grocery store that shouts "Happy New Year!".
Bernadette @ Now Stir It Up
These are so much fun! I love the edible glitter. So perfect for New Years!
Karly
My word. These are so pretty, I'm not sure I could eat them.
Okay, yeah. I could totally eat them. Yum!
The Cozy Apron
Thanks, Karly!
Peggy
Oh what an easy and decadent treat! Perfect for ringing in the New Year =)
Alexa
Hi,
With the alcohol in these beautiful desserts, would you suggest not serving to teenagers? Would it be too much or would it
not really affect them? I could always just do it without the alcohol! Thanks,
Alexa
The Cozy Apron
Hi Alexa, if serving to teenagers, definitely leave the alcohol out of the parfaits altogether; they're absolutely delicious without it!
Debbie
Can you use cool whip instead of whipping cream?
The Cozy Apron
Absolutely, Debbie! I must tell you, though, that the "real deal" tastes much better and has that something "extra" special— but if it's more convenient, by all means use the cool whip.
Tina
Hello FAB recipe!
Is there some other form of liquid we can use to substitute for the alcohol for those non drinkers or pregnant people:) thanks!
Fatima
Made these, they were so good!!!!!! Will be making them again!!!
The Cozy Apron
Hi Fatima, so wonderful! Glad you enjoyed. Happy New Year!
The Cozy Apron
Hi Tina! There really wouldn't be anything else to substitute, per se, but I would just leave the alcohol out. It'll still be sweet and delicious, just not boozy! 🙂
Shilpa Nicodemus
This looks great Thinking !of simplifying by making in a trifle dish. Would it be okay?
The Cozy Apron
Hi Shilpa, why not? Whatever would be easier for you! Enjoy!
Cathy
What size cup did you use to get 6-6?
The Cozy Apron
Hi Cathy, I uses 4, 8 ounce wine glasses for this.
Lil
Any chance I can make the day before? I would like to make them today for dinner guests tomorrow. If so, should I add gelatin so the cream holds it shape or would be ok without?
The Cozy Apron
Hi Lil, I think you'll be just fine prepping a day ahead. If you whip the cream until it has good, stable shape (in other words, take it past that more "soft" stage), the sugar in it should help hold the shape for the desserts.
Hope you and your guests enjoy! Happy New Year!
Rosie
I made these parfaits for NYE and they were delicious. Refreshing and fruity to cleanse the palate, but with a nice boozy finish. Yum!
So good...
The Cozy Apron
Rosie, thanks so much for sharing your experience. So glad you enjoyed these!
Sarah Kramer
Hello, wanting to make this as a trifle in a large trifle bowl. Any suggestions on how much chambord & Grand Marnier for a full trifle?
The Cozy Apron
Hi Sarah, that sounds super festive!
Since my recipe is very specific to the size glasses used, and I have not tested this in a large trifle, I must admit that I hesitate to advise...but I'm suspecting that if you're making this in one of those large, glass trifle bowls, you will most likely need to do 1 1/2 times the recipe, perhaps even double the ingredients to fill it sufficiently.
Go by taste as far as the alcohol is concerned, you want to moisten the cake cubes well and add flavor to the whipped cream, making sure you're getting a nice, generous flavor of spirits! 🙂