Monday, March 21, 2011

A Festive Spring Sweet for Every Easter Celebration

It is estimated that about 1.75 billion Christians around the world will celebrate Easter on April 24 - that makes for a lot of ham, eggs and bread on Easter brunch tables! Those looking for a festive spring sweet to top off their celebration can look to pure flavor extracts for inspiration because of their convenience, taste and aroma.

Just a splash of Orange Blossom Water or Pure Orange Extract can add freshness to desserts and drinks alike. Nielsen-Massey Vanillas’ Orange Blossom Water is distilled from Spanish and Middle Eastern oranges and carries the perfume of an orange grove. Nielsen-Massey’s Pure Orange Extract is made from the finest oranges, and compliments a range of foods including vanillas, chocolate, strawberries, pineapples and other fruits.

Tropical Fruit Parfait from Nielsen-Massey’s A Century of Flavor cookbook is infused with both Orange Blossom Water and Pure Orange Extract. This delectable dessert is sure to bring springtime energy to every menu.

Tropical Fruit Parfait
8 ounces cream cheese, softened
3 tablespoons confectioners’ sugar, sifted
2-4 teaspoons whole milk
¼ teaspoon Nielsen-Massey Orange Blossom Water
¼ teaspoon Nielsen-Massey Pure Orange Extract
4 fruit choices such as finely diced mango, pineapple, grapes or strawberries or whole blueberries

Combine the cream cheese, confectioners’ sugar, milk and orange extract in a mixing bowl and beat using an electric mixer. Alternate layers of the cream cheese mixture and the fruit in a trifle dish or parfait glasses by either spooning the cream cheese mixture or piping with a pastry bag.

Note: Approximately ¾ cup of each fruit choice allows for 2 tablespoons per layer in parfait glasses.

Serves 6

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