Sunday, July 3, 2011

Patriotic Parfait

It's 4th of July weekend. Whether you are going on a family picnic or doing an at home BBQ, this dessert is the perfect way to end a heavy meal. It's light, cold and refreshing and super easy. Plus it will be a crowd pleaser sure to impress your guests with its patriotic colors. Unlike most fruit and cream desserts, where the cream is ready made or plain whipped cream, I came up with a way to make the whip cream more decadent but still light and airy. Combining fresh whipped cream with a vanilla pudding makes this all the more indulging. Then I turn fresh raspberries in to a sinful homemade jam topping. Throw on some fresh blueberries and this is everything you could want from a parfait. Enjoy this with your family and friends for a fabulous 4th of July!

Patriotic Parfait
Serves 4

2 packages of instant vanilla pudding, prepared as instructed on box
1 small carton whipping cream (or use heavy cream and add 2 tablespoons of powdered sugar)
3 cups fresh raspberries
1 cup blueberries
1 tbsp sugar
1 tbsp cornstarch

In a mixer with whisk attachment, whip cream until stiff peaks form. Gently fold the whipped cream into the prepared vanilla pudding and set aside. In a medium pot combine sugar and 1 tbsp water and whisk until sugar melts. Add raspberries and cook over medium heat for about 4-5 minutes until simmering, pressing down on some of the raspberries to release flavor and juices. Sift in cornstarch and whisk well so that there are no lumps. Cook for another 10 minutes until thickened. Should be the consistency of a runny jam. In individual cups layer the whipped cream mixture with the raspberry topping. Top with fresh blueberries. Refrigerate to chill before serving.

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