Jalapeno Popper Ice Cream Parfait

• Cheesecakes
• 2-1/4 qt. PHILADELPHIA Cheesecake Batter
• Jalapeno Popper Ice Cream
• 1 qt. whole milk
• PHILADELPHIA Original Cream Cheese, cubed
• 1-1/2 cups granulated sugar, divided
• 18 each egg yolks
• 3 Tbsp. fresh jalapeno pepper juice
• 3 drops green food coloring
• Pineapple Foam
• 1/2 tsp. KNOX Unflavored Gelatine
• 1 Tbsp. ice water
• 1-1/2 cups pineapple juice
• 1/2 cup granulated sugar
• 5 each egg whites
• 2 tsp. citric acid powder
• Jalapeno Gelee
• 1-1/2 cups filtered water
• 7-1/2 Tbsp. fresh jalapeno pepper juice
• 3 Tbsp. powdered sugar
• 1-7/8 tsp. KNOX Unflavored Gelatine
• 3 drops green food coloring
• Panko Crumbs
• 3-3/4 cups panko bread crumbs
• 4-1/2 tsp. granulated sugar
• Garnish
• 1-1/2 cups pineapple, julienne

1. Cheesecake: Stir cheesecake batter in each tub until creamy.
2. Use #12 scoop to portion 2.5 oz.
3. batter into each of 27 (2-3/8-inch) round paper baking molds (or into each of 9 baking molds for trial recipe).
4. Bake in 325 degrees F standard oven 18 to 20 min.
5. or until centers are almost set.
6. Cool completely.
7. (Do not remove from molds.)
8. Refrigerate until ready to use.
9. Jalapeno 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.
10. (Do not bring to boil.)
11. Remove from heat.
12. Whisk egg yolks, remaining 3/4 cup sugar (or remaining 1/4 cup sugar for trial recipe) and jalapeno pepper juice in top of double boiler over simmering water, until thickened.
13. Add cream cheese mixture gradually to egg yolk mixture; cook until mixture coats back of spoon.
14. Remove from heat.
15. Chill rapidly in an ice bath.
16. Stir in food coloring.
17. Pour into ice cream maker; churn until done.
18. Scoop into freezer-weight storage container; cover tightly.
19. Freeze until ready to use.
20. Pineapple Foam: Bloom gelatine in ice water.
21. Cook pineapple juice and sugar in saucepan on medium heat until sugar is dissolved.
22. Add gelatine; mix well.
23. Cool completely.
24. Beat egg whites just until foamy.
25. Add citric acid; mix well.
26. Add to pineapple juice mixture; mix well.
27. Pour into whipped cream dispenser and charge with co2 chargers, using 2 chargers for the pint size or 3 chargers for the quart size.
28. Refrigerate until ready to use.
29. Jalapeno Gelee: Bring water and jalapeno pepper juice to boil in saucepan on medium heat.
30. Stir in powdered sugar and gelatine; mix well.
31. Remove from heat.
32. Stir in food coloring.
33. Spoon 1 Tbsp.
34. gelatine mixture into each of 27 parfait glasses (or into each of 9 parfaits glasses for trial recipe).
35. Refrigerate until gelatine is set.
36. Panko Crumbs: Cook and stir panko crumbs in skillet until toasted.
37. Remove from heat.
38. Stir in sugar; cool.
39. For each serving: Unmold 1 Cheesecake just before serving; place on top of the Jalapeno Gelee in 1 parfait glass, pressing gently into glass to fit.
40. Top with 2 Tbsp.
41. Panko Crumbs and #12 scoop (2.5 oz.)
42. Jalapeno Popper Ice Cream.
43. Garnish with 1/2 oz.
44. julienned pineapple and 1/4 cup Pineapple Foam.

philadelphia, cream, milk, philadelphia original cream cheese, sugar, egg yolks, fresh jalapeno pepper juice, pineapple, unflavored gelatine, water, pineapple juice, granulated sugar, egg whites, citric acid, gelee, water, fresh jalapeno pepper juice, powdered sugar, unflavored gelatine, crumbs, bread crumbs, granulated sugar, pineapple

Taken from www.kraftrecipes.com/recipes/jalapeno-popper-ice-cream-parfait-137700.aspx (may not work)