July 2, 2008
Serves 8
Though you can use sour cream or yogurt, 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 raspberries, blackberries, or whatever other fruit you're in the mood for. These colors are festive for the Fourth.
Ingredients
1 pound strawberries, hulled and halved or quartered
1/4 cup chopped fresh mint
2 teaspoons granulated sugar
2 pints blueberries, picked through and rinsed
Grated rind of 1 lemon
1 pound creme fraiche or sour cream
4 teaspoons light brown sugar
2 cups crumbled ginger snaps or vanilla wafers
Directions
In a medium bowl, gently mix the strawberries with the mint and 1 teaspoon of the granulated sugar.
In another bowl, toss the blueberries with the remaining 1 teaspoon 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 the berries, cream, and crumbs are used. Cover and refrigerate for up to 1 hour until serving. Tony Rosenfeld
source: http://www.boston.com/lifestyle/food/articles/2008/07/02/red_white_and_blue_parfaits/
tags: vegetarian