Raspberry Cream Parfaits
Ingredients:
1 cup frozen raspberries, thawed
1⁄3 cup + 2 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 cup frozen raspberries, thawed
1⁄3 cup + 2 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract
Directions:
Using a blender or food processor, puree raspberries with the 2 tablespoons of sugar, until smooth. With an electric mixer on high, whip the cream just until frothy. Add the sugar and vanilla extract. Whip on high speed until soft peaks form. Be careful not to overwhip, or the whipped cream will break down. Use a spoon to mix in the raspberry puree, leaving visible streaks of red with peaks of white. Spoon into parfait glasses and serve chilled. Garnish with fresh or frozen raspberries and mint, if desired.
Using a blender or food processor, puree raspberries with the 2 tablespoons of sugar, until smooth. With an electric mixer on high, whip the cream just until frothy. Add the sugar and vanilla extract. Whip on high speed until soft peaks form. Be careful not to overwhip, or the whipped cream will break down. Use a spoon to mix in the raspberry puree, leaving visible streaks of red with peaks of white. Spoon into parfait glasses and serve chilled. Garnish with fresh or frozen raspberries and mint, if desired.
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