Raspberries and Cream Parfait
A light airy sweet yet tart dessert that will have you feeling refreshed during a warm summer day.
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons pure vanilla bean paste with seeds
- 3 tablespoons granulated sugar
- 6 ounces fresh raspberries
Instructions
- Place a mixing bowl and utensils in the freezer for about 10 minutes.
- Remove bowl from freezer and sit it on a bowl filled with¼ level of ice. Then add heavy whipping cream, vanilla bean paste, and sugar to chill mixing bowl.
- Hand mix with a whisk for 10 minutes or a hand-held electric mixer for 2 minutes on medium-high speed. Make sure to occasionally scrape down sides with a rubber spatula to fully incorporate. Continue mixing, the cream should reach stiff peaks.
- Distribute raspberries on the bottom of glasses. Dollop 2 tablespoons of cream on top. Add another layer of raspberries. Then add the last layer, 2 tablespoons of cream. Add one or two raspberries to top off your dessert for some added visual appeal.
- Serve right away or refrigerate for up to 2 hours prior to serving.
Notes
- Parfait can be assembled 2 hours in advance. The trick is to use semi frozen raspberries when assembling so far in advance.
- Frozen raspberries that have been thawed can be used in place of fresh raspberries.
- Make sure the ingredients, mixing bowl, and utensils are chilled. If warm it can destroy the cream's texture.
- Use a stand mixer with whisk attachment for large batches.