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by • March 12, 2015 • Recipes, SweetsComments (0)1356

A Ginger Snappy Parfait

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Ingredients

Lemon Curd
6 tablespoons (3/4 stick) unsalted butter
2/3 cup sugar
1/2 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 tablespoons milk
Pinch of salt
3 large eggs 

Strawberry Compote
2 cups fresh strawberries sliced
3 tablespoons sugar

Creamy Filling
1 cup whipped cream (Whole Foods Market has a fabulous version)
1/3 cup mascarpone cheese

Crunchy Layer
8 ginger snap cookies  

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Begin by Preparing the Lemon Curd

1 | Melt butter in heavy large saucepan over medium heat. Remove from heat.

2 | Whisk in sugar, fresh lemon juice, lemon peel, milk, and pinch of salt. Add eggs and whisk to blend.


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3 | Cook over medium-low heat until thick enough for mixture to leave path on back of spoon, approximately 6 to 7 minutes (do not boil). Strain into medium bowl.

4 | Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 2 hours.  

Sometimes, when I’m in a rush, I put the bowl in the freezer and stir it every 15 minutes until the curd is cold.  Just be careful to not forget about it.


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Next, Assemble the Strawberry Compote

Toss all strawberry compote ingredients into a medium bowl, smush a few strawberries to create a bit of juice. Cover and set aside until you’re ready to assemble the parfait. 

 


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Time for the Creamy Yumminess

In a medium bowl, combine the Light Whipped Cream and the 1/3 cup mascarpone cheese.

Some people may wish to whip their own whip cream but this is my short cut.

 


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Lastly, Crush Those Cookies

Place the ginger snaps in a gallon size resealable bag, be sure it’s properly sealed and crush into small pieces with a mallet or rolling pin.

 


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Time to Assemble

Arrange six 8-ounce canning jars or parfait glasses on your work surface and organize the components, from left to right:

Strawberries » Mascarpone Cheese Mixture » Lemon Curd » Crushed Ginger Cookies

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1 | Begin by spooning 5 to 6 strawberry slices as the base

2 | Layer on 1 generous tablespoon of mascarpone whipped cream over berries—spread in an even layer.

3 | Add a generous tablespoon of the lemon curd—spread to the edges.

4 | Sprinkle 1 tablespoon crushed gingersnaps over the curd.

5 | Repeat layers of mascarpone whipped cream, lemon curd, and crushed gingersnaps.

6 | Top with remaining cream and a strawberry slice for garnish.

7 | Cover; chill parfaits at least 1 hour.

If you are using mason jar like this one, I recommend hand-washing with Grab Green Dish Soap to keep your jar in tip-top shape!  

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