Tropical Sorbet and Ice Cream Parfaits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 parfaits
- pinch of salt
- 1 tablespoon fresh lime juice
- 1/2 cup whipping cream
- 1/2 teaspoon grated lime peel
- 3/4 cup sweetened flaked coconut
- 1/2 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) unsalted butter
- Carbohydrate 82 g(27%)
- Cholesterol 68 mg(23%)
- Fat 25 g(38%)
- Fiber 4 g(16%)
- Protein 3 g(7%)
- Saturated Fat 17 g(83%)
- Sodium 177 mg(7%)
- Calories 545
Preparation Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside. Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.
Preparation Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside. Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.
