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Jalapeño Popper Ice Cream Parfait

Jalapeño Popper Ice Cream Parfait
 
Yield:
27 servings

Ingredients

Ingredients Weights Measures
Cheesecakes
PHILADELPHIA Cheesecake Batter 4.5 lb. 2-1/4 qt.
Jalapeno Popper Ice Cream
whole milk 42 fl oz 1 qt. + 1-1/4 cups
PHILADELPHIA Original Cream Cheese, cubed 21 oz. -
granulated sugar, divided 10.5 oz. 1-1/2 cups
egg yolks 10.5 fl oz 18 each
fresh jalapeño pepper juice 1.5 fl oz 3 Tbsp.
green food coloring - 3 drops
Pineapple Foam
KNOX Unflavored Gelatine - 1/2 tsp.
ice water - 1 Tbsp.
pineapple juice 12 fl oz 1-1/2 cups
granulated sugar 3.5 oz. 1/2 cup
egg whites 6 fl oz 5 each
citric acid powder - 2 tsp.
Jalapeno Gelee
filtered water 12 fl oz 1-1/2 cups
fresh jalapeño pepper juice 3.75 fl oz 7-1/2 Tbsp.
powdered sugar - 3 Tbsp.
KNOX Unflavored Gelatine - 1-7/8 tsp.
green food coloring - 3 drops
Panko Crumbs
panko bread crumbs 6.75 oz. 3-3/4 cups
granulated sugar - 4-1/2 tsp.
Garnish
pineapple, julienne 13.5 oz. 1-1/2 cups

Directions

CHEESECAKE:
STIR cheesecake batter in each tub until creamy. Use #12 scoop to portion 2.5 oz. batter into each of 27 (2-3/8-inch) round paper baking molds (or into each of 9 baking molds for trial recipe).

BAKE in 325ºF standard oven 18 to 20 min. or until centers are almost set. Cool completely. (Do not remove from molds.) Refrigerate until ready to use.

JALAPEÑO Popper Ice Cream: Cook milk, cream cheese and 3/4 cup sugar (or 1/4 cup sugar for trial recipe) in saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring constantly. (Do not bring to boil.) Remove from heat.

WHISK egg yolks, remaining 3/4 cup sugar (or remaining 1/4 cup sugar for trial recipe) and jalapeño pepper juice in top of double boiler over simmering water, until thickened.

ADD cream cheese mixture gradually to egg yolk mixture; cook until mixture coats back of spoon. Remove from heat. Chill rapidly in an ice bath. Stir in food coloring.

POUR into ice cream maker; churn until done. Scoop into freezer-weight storage container; cover tightly. Freeze until ready to use.

PINEAPPLE Foam: Bloom gelatine in ice water.

COOK pineapple juice and sugar in saucepan on medium heat until sugar is dissolved. Add gelatine; mix well. Cool completely.

BEAT egg whites just until foamy. Add citric acid; mix well. Add to pineapple juice mixture; mix well.

POUR into whipped cream dispenser and charge with co2 chargers, using 2 chargers for the pint size or 3 chargers for the quart size. Refrigerate until ready to use.

JALAPEÑO Gelee: Bring water and jalapeño pepper juice to boil in saucepan on medium heat. Stir in powdered sugar and gelatine; mix well. Remove from heat. Stir in food coloring.

SPOON 1 Tbsp. gelatine mixture into each of 27 parfait glasses (or into each of 9 parfaits glasses for trial recipe). Refrigerate until gelatine is set.

PANKO Crumbs: Cook and stir panko crumbs in skillet until toasted. Remove from heat. Stir in sugar; cool.

FOR each serving: Unmold 1 Cheesecake just before serving; place on top of the Jalapeño Gelee in 1 parfait glass, pressing gently into glass to fit. Top with 2 Tbsp. Panko Crumbs and #12 scoop (2.5 oz.) Jalapeño Popper Ice Cream.

GARNISH with 1/2 oz. julienned pineapple and 1/4 cup Pineapple Foam.

Kraft Kitchens Tips

How to Make Jalapeño Pepper Juice
Remove seeds and stems from fresh jalapeño peppers; place peppers in juicer to remove juice. The amount of juice used can be modified to taste and/or heat level.
K:62649v01:137700
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Nutritional Information

Nutrition Information

Calories
 500
Total fat
 32 g
Saturated fat
 18 g
Cholesterol
 270 mg
Sodium
 330 mg
Carbohydrate
 42 g
Dietary fiber
 1 g
Sugars
 34 g
Protein
 11 g
Vitamin A
 25 %DV
Vitamin C
 15 %DV
Calcium
 15 %DV
Iron
 4 %DV