Neely's Berry Parfait (Patrick and Gina Neely) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Ingredients:
6 ounces frozen raspberries, thawed |
6 ounces frozen blueberries, thawed |
6 ounces frozen black berries, thawed |
2 tablespoons sugar |
1 tablespoon lemon juice |
6 ounces frozen raspberries, thawed |
2 tablespoons sugar |
1 1/2 cups heavy cream |
2 tablespoons sugar |
Directions:
1. Berry mixture:
2. Add 6 ounces raspberries, blueberries, blackberries, sugar, and lemon juice to medium bowl. Stir well to incorporate. Allow the berry mixture to sit at room temperature for 30 minutes.
3. Puree:
4. Add 6 ounces of raspberries to a food processor along with 2 tablespoons sugar. Puree until smooth. Remove the raspberry puree to a bowl, cover with plastic wrap, and let chill in the refrigerator.
5. Whipped cream:
6. Whip the heavy cream with a hand mixer until frothy and thick. Add the sugar and continue to beat until medium peaks appear. Gently fold in the raspberry puree until blended.
7. To serve, add a spoonful of the heavy cream to the bottom of an old fashioned glass, top with a spoonful of fruit, and sprinkle with a handful of granola. Repeat the layering once more. Top with a small spoonful of the cream and a few berries on top. Repeat with the remaining glasses and ingredients.
|
|