Lemon-Blueberry Cheesecake Parfaits
Pastry chef Maggie Leung’s reimagined cheesecake is super-versatile: Its three components—the creamy, tangy cheesecake custard, the crunchy cornmeal shortbread and the fresh blueberry compote—are fantastic together, but each can be used in lots of other ways. Try the custard with any fresh fruit, serve the shortbread with sorbet or drizzle the compote over ice cream.
Banana and Chocolate Cream Pie Parfaits
To make her outstanding deconstructed banana cream pie, pastry chef Michelle Karr-Ueoka, of Honolulu's MW Restaurant, layers eggless chocolate pudding with cinnamon-flavored graham cracker crumbs, ice cream, bananas and banana whipped cream.
Milk-Chocolate Cremoso with Espresso Parfait
Although Miamians are assumed to be too bathing-suit conscious to indulge in dessert, this decadent milk-chocolate cremoso (a silky pudding-like dish) drizzled with olive oil is one of the best-sellers at Michael’s. “Some people are like, ‘Whoa…olive oil and chocolate?’ ” says Michael Schwartz. “But the olive oil reinforces the richness of the cremoso. As if you need any more richness.”
Laurent Tourondel set out to use this lemon cream and blueberry compote for a Fourth of July pie, but decided that he preferred the look and lightness of the fillings layered in parfait glasses. In place of the blueberries, try other summer fruits like raspberries or strawberries.
Lemon-Cherry Yogurt Parfait
Thick and creamy Greek-style yogurt is a fast and healthy base for tangy parfaits. Here, Grace Parisi folds some of the yogurt with lemon juice and zest, mixes the rest with chunky cherry preserves, then spoons the yogurt into glasses in alternate layers.
Vanilla and Cranberry Panna Cotta Parfaits
This dessert is made up of two elements—creamy vanilla panna cotta and a clear cranberry jelly. Alison created a graphic look by tilting the plastic glasses at a 45-degree angle as the first two layers are poured and allowed to set.
Passion Fruit and Coconut Cream Parfaits
This recipe calls for passion fruit puree, which is available in the freezer section at specialty markets.
White Chocolate-Citrus Parfait
Pastry chef Deanie Fox of Ubuntu in Napa Valley adores the excellent local citrus. When she makes this parfait at the restaurant, she uses as many as 10 varieties, from yuzu to tangerine. This streamlined version is still sensational, combining puckery lime curd and minty orange-grapefruit salad with light, luxurious white-chocolate mousse.
Strawberry, Lemon and Vanilla Ice Cream Parfait
Fresh strawberry sauce and refreshing lemon sorbet make these giant sundaes a delightful early summer treat.
Labneh and Za’atar Granola Parfait
You’ve never had a breakfast parfait quite like this. At Reem’s in Oakland, California, an oat, date, and pumpkin seed granola is seasoned with za’atar, an earthy blend of dried herbs and sesame seeds. It’s toasted with pomegranate molasses, then layered in glasses with tangy, thick labneh; a drizzle of honey; and pomegranate arils.