Creamy Melon Parfaits Recipe
This elegant dessert is perfect for company. If the gelatin mixture sets before you're ready, reheat it over low heat, then chill again until syrupy.
SERVES ► 8
- 1 (0.25 ounce) package unflavored gelatin
- ½ cup cold water
- ½ cup sugar
- 1½ cups apricot nectar
- 1½ cups diced melon
- 1 (8-ounce) package cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- ½ cup whipping cream
- ¼ cup chopped, toasted coconut
In small bowl, sprinkle gelatin over cold water and set aside.
In large saucepan, combine sugar and nectar. Place over medium-high heat and cook until mixture simmers and sugar is completely dissolved.
Remove from heat and stir in softened gelatin; stir until gelatin is completely dissolved. Let cool for 30 minutes.
Chill until mixture is syrupy, about 1 hour.
Fold in melon and chill while preparing cream mixture.
In medium bowl, beat cream cheese until fluffy; beat in powdered sugar and vanilla.
In small bowl, beat whipping cream until stiff; beat into cream cheese mixture.
In 8 wine goblets, layer melon mixture and cream cheese mixture. Sprinkle with coconut and chill until firm, at least 4 hours.
Chopping Coconut
There are a few ways to chop coconut. Combine the coconut with a teaspoon of flour in a food processor and process until finely chopped. Or put the coconut on a cutting board and cut with a chef's knife, stopping occasionally to gather coconut back into a mound. Continue until desired consistency is reached.
