Dress Up Fresh Berries With Lemon Berry Parfaits Recipes
DRESS UP FRESH BERRIES WITH LEMON BERRY PARFAITS
Crack eggs into a medium bowl and beat well. Add sugar and lemon juice and whisk well until sugar is mostly dissolved. Set aside. Fill bottom of double boiler
Provided by Jennifer Segal
Time 15m
Yield 4-6
Number Of Ingredients 9
Steps:
- Crack eggs into a medium bowl and beat well. Add sugar and lemon juice and whisk well until sugar is mostly dissolved. Set aside. Fill bottom of double boiler pan with an inch of water. Bring to a simmer, then turn heat down to low. Melt butter in top of double boiler. Add egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in lemon zest and pour into shallow bowl. Chill in refrigerator until cold. Pour chilled whipping cream into bowl of electric mixer and beat until cream forms firm peaks. (In other words, when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping. If the cream looks grainy, you've gone too far and should start over.) Be sure lemon mixture is completely cool; then, using a rubber spatula, gently fold into whipped cream. Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream. Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.
Nutrition Facts :
FRESH BERRY AND LEMON PARFAIT
Make and share this Fresh Berry and Lemon Parfait recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, add lemon pudding mix to 1-1/2 cups milk and beat with wire whisk until pudding is dissolved. Then fold Cool Whip cream into prepared lemon pudding.
- In 4 to 6 individual serving glasses, spoon a layer of the pudding mixture; sprinkle lightly with cookie crumbs and a layer of raspberries, or strawberries and blueberries combined.
- Repeat layers one more time, ending with the pudding. Cover and refrigerate for about 30 minutes.
- Garnish with mint sprigs and some berries, if like.
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- Crack the eggs into a medium bowl and beat well. Add the sugar and lemon juice and whisk until sugar is mostly dissolved. Set aside.
- Fill the bottom of a double boiler pan with an inch of water. Bring to a simmer, then turn the heat down to low. Melt the butter in the top of double boiler. Add the egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in the lemon zest and pour into a shallow bowl. Chill in the refrigerator until cold.
- Pour the chilled whipping cream into the bowl of an electric mixer and beat until the cream holds firm peaks (when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping; if the cream looks grainy, you’ve gone too far and should start over). Be sure the lemon mixture is completely cool; then, using a rubber spatula, gently fold it into the whipped cream.
- Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream. Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.
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