Thursday, February 27, 2014

Raspberry Cream Parfait

February is known as the 'love month'.  In keeping with that is a tasty little parfait that we enjoyed at a luncheon earlier this month.  Served up in wee Mason jars or mini-parfait is the perfect 'afterthought' to a lovely meal.

Chocolate Crumb Base:
  • 1 cup oreo baking crumbs
  • 4 tablespoons melted butter

Cream Filling:
  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 4 oz. / 125 ml cream cheese
  • 1/2 cup icing sugar (confectioners sugar)

  Raspberry Sauce:
  • 1 1/2 cups crushed raspberries
  • 1/2 cup sugar
  • 3 tablespoons water
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons water
  • 1 tablespoon lemon juice

  1. Prepare raspberry sauce.  Combine raspberries, sugar and three tablespoons of water. Blend cornstarch with 1 1/2 tablespoons water until smooth; stir into berry mixture. Cook until mixture thickens and boils, stirring regularly. (Can be done in the microwave).  Add lemon juice. Set aside to cool.
  2. To prepare the base, combine cookie crumbs and butter.  
  3. Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
  4. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.
  5. Carefully add cream layer to the parfait glasses. * 
  6. Spoon cooled raspberry sauce over whipped cream layer.
  7. Refrigerate until ready to serve.
  8. Just before serving, garnish with additional whipped cream, fresh raspberries and chocolate garnish or sprig of mint.
 Serves 10.

*Tip. Put whipped cream mixture into a Ziploc bag, seal and snip corner. Squeeze into serving dishes without making a mess.