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Patriotic Parfait Ring

Happy Flag Day!

It’s true I don’t know if I actually know anyone who celebrates Flag Day, but hey it’s a holiday. Any holiday deserves an extra special dessert! This Patriotic Parfait Ring can be made for any patriotic holiday, or anytime at all really. They red is strawberry, the white is a whipped cream and egg white combination that is super light and fluffy, and the blue is blueberry. So there you go it’s red, white, and blue. It is fun too because from the outside it just looks white, you can’t see the red and blue layer. So, guests are happily surprised with seeing the red and blue layers on the inside after you cut it into slices.

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We shall start this recipe with the blueberry layer. In a saucepan combine frozen blueberries, sugar, cornstarch, salt, and water.

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Bring to a boil stirring on occasion. Boil until thickened.

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Remove from heat and stir in butter, until melted. Cool, and then chill for later.

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Next, we do the strawberry layer, which is basically the same as the blueberry layer. In a saucepan combine frozen, unsweetened strawberries and sugar, cornstarch, salt, and water.

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Bring to a boil. As the strawberries thaw, you can use your wooden spoon or spatula to cut the berries into smaller pieces. Continue to cook until thickened.

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Remove from heat and stir in butter until melted. Cool, then chill in the refrigerator until ready to use.

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Next, we make the light, fluffy, delightful cream layer. First, bring sugar and water to a boil.

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Cook until the temperature reaches 235F.

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Meanwhile, whip egg whites to stiff peaks.

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Carefully pour the boiling sugar water into the mixer with the whipping egg whites. Try to pour the sugar water in between the side of the mixing bowl and the whip attachment.  Whip until cooled.

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Stir in vanilla and salt.

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In a different bowl whip up your cream to stiff peaks.

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Fold the whipped cream into the egg whites.

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Place this cream mixture into an angel food cake pan. Spread it up the sides of the pan. You want there to be a nice thick layer of cream on the bottom, on the outer side, and around the center. There should be a bit of a trench, like in the picture below. Freeze until hard.

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Next, add the layer of strawberry layer. Spoon the strawberry layer into the trench. Fill the trench about halfway. If you have extra strawberry sauce you can use it as an ice cream topping. Freeze until hard.

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Now add the blueberry layer. Place it in the trench on top of the strawberry layer. If you have extra blueberry sauce you can use it as ice cream topping too. Freeze until hard.

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Have your serving plate handy, it’s time to take the ring out of the pan! Carefully, use a long icing spatula or knife to loosen the cream from the pan. This is easily done by running the spatula around the outside of the pan between the cream and the pan.

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Place the pan upside-down on you serving plate. Carefully remove the outside of the pan. Now, use your icing spatula again and carefully insert it between the bottom (now on the top) of the pan and the cream. The parfait ring should fall off the pan and onto the serving plate.

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If you want to you can pipe whipped cream or cool whip border around the top. It is best to freeze this dessert until ready to serve. This Patriotic Parfait Ring will be a perfect addition to your next get together. It is a great light dessert for after a delicious grilled meal or any other summer meal. It’s very light and refreshing. Enjoy!

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Patriotic Parfait Ring
Author: 
 
Patriotic Parfait Ring: An incredibly light dessert filled with blueberry and strawberry layers. Perfect for summer get-togethers.
Ingredients
  • For the Blue layer:
  • 2c. frozen blueberries
  • ½c. sugar
  • 1½T. cornstarch
  • ⅛t. salt
  • ⅛c. water
  • ½T. butter
  • For the Red layer:
  • 2c. frozen, unsweetened strawberries
  • ½c. sugar
  • 1½T. cornstarch
  • ⅛t. salt
  • ⅛c. water
  • ½T. butter
  • For the White layer:
  • 1c. sugar
  • ⅓c. hot water
  • 4 egg whites
  • 1t. pure vanilla extract
  • ⅛t. salt
  • 2c heavy cream, whipped to stiff peaks
  • (optional whipped cream or non-dairy whipped topping to decorate)
Method
  1. For the Blue layer:
  2. In a saucepan combine blueberries, ½c. sugar, 1½T. cornstarch, ⅛t. salt, and ⅛c. water.
  3. Bring to a boil, stirring on occasion. Cook until thickened.
  4. Remove from heat and stir in ½T. butter. Cool and then refrigerate.
  5. For the Red layer:
  6. In a saucepan combine strawberries, ½c. sugar, 1½T. cornstarch, ⅛t. salt, and ⅛c. water.
  7. Bring to a boil, stirring on occasion. As the strawberries thaw, use the spatula to cut them into smaller pieces. Cook until thickened.
  8. Remove from heat and stir in ½T. butter. Cool and then refrigerate.
  9. For the White layer:
  10. In a saucepan bring the 1c. sugar and ⅓c. water to a boil. Cook to 235F.
  11. Meanwhile, whip egg whites to stiff peaks.
  12. Carefully pour the sugar syrup into the whipping egg whites. Whip until cooled.
  13. Stir in vanilla and ⅛t. salt.
  14. Fold in whipped cream. Spoon into an angel food cake pan. Spread so that there is a thick layer of cream on all sides and bottom of the pan with a trench in the middle. Freeze until hard.
  15. Spoon in the Red layer until it fills the trench about halfway. Freeze until hard.
  16. Spoon the Blue layer in on top of the Red layer. Freeze until hard.
  17. Use a long icing spatula or knife to loosen the parfait ring from the side of the pan.
  18. Invert onto the serving plate. Remove the outside of the pan. Use the icing spatula to loosen the parfait ring from the bottom (now on top) of the pan. The ring should slide off onto the serving plate.
  19. Pipe on a top border of whipped cream or non-dairy whipped topping if desired.
  20. Freeze until ready to serve.

Original Recipe By: Rilla Banks (A.K.A Epic Sweet)