Food recipes
Summer Berry Parfait
Summer Berry Parfait Ingredients: sugars, granulated vanilla extract cream, sour, cultured cream, fluid, heavy whipping honey strawberries, raw raspberries, raw blueberries, raw cereals ready-to-eat, granola, homemade...
Summer Berry Parfait
Ingredients:
sugars, granulated
vanilla extract
cream, sour, cultured
cream, fluid, heavy whipping
honey
strawberries, raw
raspberries, raw
blueberries, raw
cereals ready-to-eat, granola, homemade
Directions:
Make the simple syrup by combining the sugar, 1/4 cup water, and 1/2 teaspoon of the vanilla in a small saucepan over medium heat.
Bring to a boil and stir until all the sugar is dissolved, about 5 minutes.
Remove from the heat and cool to room temperature.
Combine the sour cream, heavy cream, honey, and remaining 1/2 teaspoon vanilla in a small bowl with a whisk or fork.
Set aside.
Place the strawberries, raspberries, and blueberries in 3 separate small bowls.
Set aside 4 berries for garnish.
Add approximately half of the simple syrup to the strawberries and mix gently with a flexible spatula so as not to bruise the fruit.
Divide the remaining syrup between the raspberries and blueberries, mixing gently.
To assemble each parfait, place 1 tablespoon of the granola in the bottom of each of 4 glasses, breaking up any big chunks with your fingers.
Top with the strawberries and a layer of cream.
(Use about 1/2 cup total of the cream, smoothing it to the edge of the glasses with a spoon.)
Add a layer of blueberries and another layer of cream, followed by a layer of raspberries.
Finish with a final dollop of cream.
Top each parfait with some of the remaining granola and the remaining reserved berries.
Refrigerate until ready to serve, up to 2 hours.
Ingredients:
sugars, granulated
vanilla extract
cream, sour, cultured
cream, fluid, heavy whipping
honey
strawberries, raw
raspberries, raw
blueberries, raw
cereals ready-to-eat, granola, homemade
Directions:
Make the simple syrup by combining the sugar, 1/4 cup water, and 1/2 teaspoon of the vanilla in a small saucepan over medium heat.
Bring to a boil and stir until all the sugar is dissolved, about 5 minutes.
Remove from the heat and cool to room temperature.
Combine the sour cream, heavy cream, honey, and remaining 1/2 teaspoon vanilla in a small bowl with a whisk or fork.
Set aside.
Place the strawberries, raspberries, and blueberries in 3 separate small bowls.
Set aside 4 berries for garnish.
Add approximately half of the simple syrup to the strawberries and mix gently with a flexible spatula so as not to bruise the fruit.
Divide the remaining syrup between the raspberries and blueberries, mixing gently.
To assemble each parfait, place 1 tablespoon of the granola in the bottom of each of 4 glasses, breaking up any big chunks with your fingers.
Top with the strawberries and a layer of cream.
(Use about 1/2 cup total of the cream, smoothing it to the edge of the glasses with a spoon.)
Add a layer of blueberries and another layer of cream, followed by a layer of raspberries.
Finish with a final dollop of cream.
Top each parfait with some of the remaining granola and the remaining reserved berries.
Refrigerate until ready to serve, up to 2 hours.