Lemon Parfaits

1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make lemon Parfaits. First, I will teach you how to make the lemon meltaway cookies. I will teach you how to make the lemon curd. Then I will teach you how to make the Lemon Whipped Topping. Next, I will show you how to prepare all the ingredients Parfaits. Finally, I will teach you how to assemble the Parfaits itself. Taught Baker. Many years ago, I decided I wanted to open up my own home, Vickrey. So I read some books, took some classes, watch some videos. And of course still a lot of practice until my cake decorating skills were at the level that I felt like I could make cakes for other people for special occasions. I then open up my own homepage. And I had this business for several years until my husband got a job offer in New York City. This was a good move for us. And so I close down my bakery and when moved across the country to New York City. Now here in New York City, I do not want to go through the steps to open up my own home bakery. But I still up Baking and Cookie. And as retired teacher, I love teaching. So I have decided to share my skills with you on Skillshare. This class is for the baker who would like to learn how to make a Parfait by making everything from scratch that is somewhat low calorie and very delicious. I'm excited to teach you the skills in this class. Let's move on to lesson number one, Making the lemon meltaway 2. 02 Making the Cookie Dough: The first thing we need to do to make our Parfait, to make all of the Ingredients for it. And we're going to start with the lemon meltaway cookies. Let me show you just how we do this bowl. I'm going to place my three-fourths cup of butter and my one-third cup of confectionery. Using a hand mixer for this one, you could use this Dan mixture or a hand mixer. But I'm choosing because this is a very simple Cookie and doesn't take that much bleeding to just use the hand mixer. Now, I want to beat this Intel. It is mixed together. I want to start getting loop this around it. The big piece of butter not just assault down. So I can check and see if there's any chunks of butter that are not mixed in and it looks like it's all mixed. Now, I want a beak in my lemon juice, so I'm just going to pour that. And I'm just going to turn the song. Going to set this aside for a minute so I can work on the flower and the cornstarch. In this, I want to dump my one and a fourth cups of flour and my one-half cup cornstarch. Now that's a lot of cornstarch. Normally wouldn't put them much cornstarch in any Cookie recipe, but we are with this one. And then I just want to whisk them together because I want to combine that cornstarch with the flower. I'm just riskiness and my software till I know I have them all combined. Once that's combined, I'm going to slowly add this flower to the button mixture. So let me dump some in first. I'm not too high of a speed. Once that's mixed in, I'm going to add some more. All we're now ready to wrap this up so that it can chill for a couple of hours. I have some plastic wrap here and I'm just going to terrible open it up. And then this Cookie Dough, I wanted to take half of it, put it in this 1.5 and put in another kind of looking at it. Well, that's about how I got to take this product here. Although I do want it to be in a log. Because once it chills, I'm going to hello. I'm rolling it out so that it's kinda log shape. Then I'm just going to wrap it like that. I'm gonna do the same with the other one. Take my pasta, crush. The other bit. Cookie Dough right here in my hand so I can form it into a log. Roll it nicely. Blog. It is very soft so you need to be careful with them just like the other one. Wrap it. And now I'm going to put both of these logs into the fridge for a couple of hours so they can chill up. These are chilling. I will make the lemon curd 3. 03 Slicing and Baking the Cookies: Our cookies have chilled for a couple of hours. We're now ready to bake them. I have the oven preheating 350 degrees. Now I want to get the cookies on the baking sheets so we're ready to go in. Here is my Cookie Dough. And I just want to unwrap it. It's a lot for rhythm of us when I stuck it in. And I want these about one-fourth inch. So I'm just going to go like this. I'm panicked and then stick it on the Cookie sheet. And I'll just kinda keep doing that. And I want them separated about 2 ". Am I going to keep doing that until I have all the cookies on the Cookie sheet. I have all cookies on this cookie sheet that only took that half of the Dough. So I will be doing two batches. Each batch is going to kick for about eight to 12 min. The timer is about ready to go off. At the 8 min. We're going to look at it and see if it's done. So when I pulled this out, they do not look quite done. So I'm gonna give him another 2 min. Will be back in 2 min. When they're done. The time is ready to go all the time. If you look at the bottom and the side, you'll see they're starting to turn. We know those already. And we're just going to put on the cooling rack to pull 4. 04 The Lemon Curd: We are ready to make the lemon curd. Let me show you just how easy this can be to make into this food processor. I'm going to add my lemon pill using dehydrated lemon pale because I really did not want to zap that much. So three lemon zest, it is the equivalent of 1.5 tablespoons of lemon peel dried. Now I want to also add the sugar. And then I'm going to have, I wanted to put this till it's all mixed together. When I'm done, I'm going to have a finer sugar. And now lemon zest may not be much fine because it was already dry, but it's gonna be mixed in with the sugar. There. You can see how it's all mixed together in this ongoing to put the butter and I want to cream it. I have lover's until it's about room temperature. Now, I'm going to take the sugar and lemon pill. I'm going to dump. I will come the last one egg at a time. We crack the first day. I'm put it in. And then you can see I'm going to crack the next day and put it in. And I'm going to keep doing this until I have all four eggs. With that, we now want to add the salt. The lemon juice, Lemon add the salt first. It's only an eighth of a teaspoon. So I actually mentioned it outside of the bowl. That sits a small amount. And then I want to add the lemon juice. And I'm going to mix this just until it's mixed in. This is now ready to go on top of the stove to cook. I just dumped the mixture that I mixed it, the calendar into my Pam. And I have this on a low heat, are going to show this constantly. And seconds and added sugar dissolves. It is gonna become clearer. It should take about 10 min. For this two can get done. But the important thing is that it looks correct after it's done. Not that it's been 10 min, but that's just a guideline on how long it should take. You just have to be patient. Know that this is going to take awhile. You're going to be stern constantly that I am. It doesn't have to be vigorous stir, but you do need to keep it moving because you don't want scrambled eggs, you want it to be nice and smooth. When we're done, we'll be back about 10 min. When this is to the point that we want it to be at. You join me in when you think yours is at that point. This is what mine looks like at just a little over 10 min. As you can see. It's still there venae, it has cleared up a bit and it looks a little bit more yellow, but it's not there. So as I said, I'm going for the thickening and the lick more than the time. So mine is going to take more than 10 min. At the rate it's going it's probably going to take 15 to up to maybe even 20 min to get it where I want The important part is that I am stirring it constantly and I am keeping it on a low temperature so that it will not the eggs. So again, we will be back when this starts to pick and just show you what we're going to do next. As you can see, it starting to thicken. I'm going to cook it. Probably got another minute or so. I want to get just a little bit thicker. But it is finally starting to thicken, which is what we wanted. Now, if you want this to be more a bright yellow curd, like the color of the lemon peel, you could add some yellow food coloring. I personally prefer to have a be the more natural color. So it's not going to be as, as yellow, but it's still going to taste really yummy. So it's really a choice you need to make. Let's look and see how thick this is getting. We're starting to get some thickness to it. I'm about ready to go ahead and call it quits. I wanted just a tiny bit thicker, but I can fill it in mustering that it's getting there. Now, this will set up a lot more once it gets the fridge. So I'm gonna go ahead and turn the heat off now. And I'll show you how I get it ready to chill. I've claimed the bowl that I've ritually mix the sin. And I'm going to stick the strainer on top. I'm just going to dump my lemon curd into the strainer. I'm I'm doing this in case any of the egg. Correct. I don't wanna get cooked eggs down there. And if there's any really big lemon pills, I really don't want to get that. Now because this is thickened up. It doesn't go that quickly. Foo, I'm just going to go like this. I get the vesicle through. You can see there's a lot of lemon zest that did not go through. But if I go like this and tastes my Lemon Curd, that lemon zest did its job. And it tastes very lemony. Now I just want to go like this and also scrape off the bottom there. So here's my lemon curd. Want it to cool? I don't want it to form a crust. So I'm going to take some plastic wrap over the lemon curd. But I'm actually going to put it over by pushing it down and having that actually touch lemon curd so that no air is getting in there. Now we're going to stick this in the fridge and let it totally chill 5. 05 Making the Lemon Whipped Topping: We are ready to make the last component of our parfaits and that's fat free stabilized whipped cream. Let's get started. I have here a small Pam, I'm going to pour the one-and-a-half cups of cold water, not the ice water. Cold water into the pan and then sprinkle the gelatin on top of it. We're going to let this sit no heat for two to 3 min, and then we'll heat it up and we'll show you how to do that. This has been sitting for about two to 3 min. We have turned the heat on to a medium low, and we're just going to stir this and cook it until the gelatin is completely dissolved. And this is clear in color. We don't want to come to boil. We just want to dissolve that gelatin into the mixture. You can see how clear that mixture is getting. We want, get just a little bit clearer, but it is almost there. As you can see, that's looking really clear. So we're gonna go ahead and turn the heat. And we want this to completely cool. But we're just kinda let it cool. As we move on to the next step, we're ready to start whipping up our whipped topping. And maypole. I wanted my three cups of fat-free milk. I also want to add my three cups of water. Now, this one is supposed to be iced water. But I didn't want the ice to water. The eyes. And I have a two cup measuring cup here. And I'm just going to pour the water and that's to come. I need three. What? I have, my ice water. And I also want to add my egg whites. Now, this is to beat it on high. But before I do that, I want to do it on low to get all that powdered milk into the the powdered milk is mixed in. I'm going to turn it up, will get four to 5 min until this begins to thicken up. For 5 min. Nicely. They expand about four, maybe 5 min. I'm going to take this off. In this bowl. I have some cream of tartar and I wanted pit six tablespoons of this mixture in my creamer is 123456. Now I'm just going to mix that up that query toe to totally mixed in here. We're going to pour this creamer back into our mixture. We're going to make our lemon juice at this time. We want to mix this. I can at the highest speed for another minute or two until it is thickened. With them this another and then will be added to turn the camera around. So let me tell you what I do. It slowly. Powdered sugar. Now we're mixing up until it sick again. And we're now ready to slowly add. The reason I'm hitting this song is because I'm having a hard time for illnesses by having that stuff. I can get this to go. With that. I now want to turn this feed up a little bit. And I wanted to get this to be nice. Depiction a little bit. I want to add the last thing Now that the canal are stabilized, whipped cream was getting a little bit warm because doubled the recipe for something else hours Making. And I didn't realize that it was gonna be so much that could not whipped and get the air into it with my mixer. So I've divided it into sizes more like what I would need. And then I let them what would become cold again. Now give it, take your bound on getting need for the Parfait and beat it up so that it's now fluffy and ready to use with the Parfaits. I'm going to go ahead and put my stabilized cream in there. You'll notice it has some thickness but it's not fluffy right now. I'm going to go ahead and flip it. May still hear backup. You'll notice how it starts to fill up. Let me turn this off and let's look at it. See how that's starting to form a peak. I want a little bit more. I'm going to go another minute or two. You'll see how now notice counted volume. All that. Look how nice and smooth. That is just what we want for Parfaits. To give this just a little bit more of that lemon flavor. I'm going to take this drive lemon peel that I used in the curd and just sprinkle a little bit in there. Then I'm just going to whip this enough to get a totally mixed in Lemon. I wanted to have a lot about lemon flavor. Our next lesson, we will get everything ready for Making the Parfaits 6. 06 Preparing Ingredients for Parfaits: Lemon Parfaits. We of course, one, a lot of lemon flavor and we need that little bit of crunchy so it's not all too soft and printed like. So. First, we're going to take our lemon meltaway. We're going to put him in the food processor and grind them up so that we have them for that texture and flavor. I'm not going to put all of the cookies. I'm going to start with half because I'm not sure how far they will go. Then if I need more, I can put more in. So that's about half of my cookies. And we're just going to grind visa. You saw see that I still have some cookies and need to be ground up. Finish. There you can see I have a nice powder ready to go in. Here, my curd that I made. I just want to uncover that. You can see how nice that is. At this point, you are going to need to decide. Do you want to spoon everything into your Parfait cups might be a little bit messy, but it's going to taste. Do you want to pipe it in? If you want to pipe it in, you would pick the stable ice cream, the lemon curd, into piping bags? I myself don't mind. Just a little bit messy. So I'm going to go ahead and just spoon them in. Our next lesson, we'll be printing the Parfaits together 7. 07 Assembling Parfaits: We're ready to put our parfaits together. The one time I actually like using these disposable Parfait cups. The reason I like using these disposable cups is because then I'm able to print this lid on it so that it stays fresh. And then I just pull it out as I'm ready to eat and it still looks really nice when you serving it to people. Let me show you how we put them together. I have my Parfait cups here. Am I have my three things that I made that are gonna go into it. Crush the lemon curd and my whipped topping. I wanted to start by putting some chromosome the bottom. I don't want too many, but I want to totally cover the bottom. The big enough spoonfuls, one spoonful of do if it's small like my first one that I needed more than one. Okay. So there's my bottom. My spoon keeps falling into my curd here. So I'm gonna go ahead and paint my curd in a much smaller container so that the spoon cannot fall into it. Now my spoon cannot fall into the container. So I have been layer of the cookies. Now I want to try get to go in without touching the sides. I get to pick a couple of spoonfuls in because I want it to totally cover the cookies. Do that with another one by dropping it in the center. That's great. Because then it doesn't make a mess on the side. Narrow. We want to add our whipped topping. Again. I want to just drop it in the center and spread it around. And I'm gonna do that with all forever. Topping in the center. This one I seem to be taking two spoonfuls at, as I go up, I take I take more because this gets a little bit wider at the top. So it takes more to make that layer. I'm putting like to take two spoonfuls of the whipped topping. That one was very big one, so it only needed one. Okay. Now, I'm going to do a repeat layer of all three items. I want to spoon in like cookies. I want to definitely cover that. I remember I only ground up half of the cookies. So far. That's fine because that's what I made them for it. I just didn't want to have a bunch of cookie crumbs. After I was done with the Parfaits, I'd rather have hope cookies, but I can easily grind up some more. Now, we've got to put some more of that lemon. This may, or we make about for this, these are pretty big cups. And that's okay. That's what I get that so what I get so for mine with the size, I think these are ten ounce cups or at least eight mine. I'm only going to get for Parfait sandpit. If you want more than four, it looks like I have plenty of the cookies. So if you wanted more than four, you would want to double the recipe on the curd. Does that's what I am shy on, is the curd. And I want to put this whipped Topping there. And I want us whipped topping to pretty much to the top. So it's going to be not and I want to smooth it, make it look nice. That comes up to a point. That's a nice little trick I can do that. Shows that I have nice firm whipped topping. Remember this trip topping also has that lemon flavor. I'm just doing a little dollop on top of that to make it all look nice. That 11 flopping over. Then I want to finish these off by putting not a whole lot some of these cookies, because I'm only half of the cookies was about right? So if you want to make more than for either gets smaller cups, which you can get, or double the curd recipe because I had enough of the whipped topping, the cookies to do twice as many. Here are our lemon Parfaits. Yeah, yeah. All I need to do to keep them fresh and ready till they're ready to serve. My lid. Put it on top. There. It's going to stay nice and fresh and I can keep it chill in the 8. 08 Final Thoughts: Thank you for taking this class. We have FUN make lemon Parfaits. We first learned how to make the lemon meltaway cookies. We learned how to make the lemon curd. I then taught you how to make the fat free stabilized whipped topping with page three elements make. I then showed you how to prepare that meltaway so that they would be a Chrome in our Parfait. We then assembled our Parfait. I hope you're Parfait turned out the way that you wanted it to. The recipe for this parfait is in our project section. When you finish making your Parfait, please take a picture of it and posted in our project section and tell us how it when I look forward to hearing from my kitchen to your kitchen, because