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Red, White and Blue Parfait
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| Though you can use sour cream, the tangy taste and creamy texture of creme fraiche is the perfect counterpoint for the fresh berries in this layered dessert. Use strawberries and blueberries, as this recipe calls for, or substitute read errors, blackberries, or whatever other fruit you are in the mood for! | |
| Pound | strawberries, hulled, halved or quartered |
| 1/4 cup | chopped fresh mint |
| 2 tsps | granulated sugar |
| 2 pints | blueberries picked through and rinsed |
| Grated rind of 1 lemon | |
| 1 pound | creme Fraiche |
| sour cream, alternative | |
| 4 tsps | light brown sugar |
| 2 cups | ginger snaps or vanilla wafers |
In a medium bowl, gently mix strawberries with the mint and 1 tsp sugar. In another bowl, toss the blueberries with the remaining 1 tsp of sugar and lemon rind. You can cover and refrigerate both berries for up to 12 hours. Up to 2 hours ahead, assemble the parfaits in 8 sundae dishes or plastic cups. In a bowl, combine the creme Fraiche or sour cream with the brown sugar. Add a layer of berries to the glasses, then a dollop of creme Fraiche or sour cream, and a sprinkle of cookie crumbs. Continue layering until berries, cream, and crumbs are used. Cover and refrigerate for up to 1 hour until serving.
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