Patriotic Parfaits
I have no idea where I got this recipe. I have been making them for years.
Although I had kind of forgotten about them until I saw some similar kind of recipe and it got me thinking about them again. So I decided to make them once again with a new little twist.
I used the jello I made from my Independence Day Cake. I tried to make them red, white and blue but blueberry never cooperates and turned kinda purple rather than blue but I still think it looks pretty good.
Plus they taste amazing.
Now. In the past I have always used boxed jello and you can certainly do that and make things easy on yourself. Just mix it up as per the instructions on the box and then proceed with the recipe. However, made with the homemade jello it rocks.
Totally and completely rocks.
So much so that my husband (who by the way am going to start referring to here as Mr. Chemist) has announced that I should not call it jello, it is apparently to good to call jello. However I am to tired at the moment to attempt to come up with another name other than perhaps jelled raspberries but that doesn’t really sounds very tasty to me. Almost like an aspic. But with berries. I am sure I would not like an aspic. I mean I am pretty open minded but, it just does not sound good. If someone made one, I would try it but I don’t ever plan to make one myself and therefor doubt I will ever eat one.
Have you ever eaten one? Was it good?
Anyway. These parfaits. Not jello, jello. Raspberries. Whipped Cream. Make it. Love it.
Happy Independence Day!!
- 2 pounds fresh raspberries
- 1½ cups granulated sugar
- 1¼ packets unflavored gelatin
- 2 pounds fresh blueberries
- 1 cup granulated sugar
- 1 packet unflavored gelatin
- 4 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- To make the raspberry jello, combine the raspberries and granulated sugar in a medium saucepan over medium high heat until the berries are soft.
- In a small bowl place a ¼ cup cold water and sprinkle the gelatin over the top, allow to sit for about 5 minutes and then pour into the berry mixture, stir until gelatin is completely dissolved.
- Pour through a sieve to remove the seeds you may need to press through with the back of a spoon to get most of the liquid out.
- Repeat with blueberries, you do have to mash the blueberries up a little to get the liquid out for simmering.
- Once you have both jells made, set the blueberry aside to cool to room temperature.
- Divide the raspberry jello between 4-6 parfait cups (depending on the size) and then drop in a couple fresh raspberries. Place in the fridge to cool until set, about 2 hours.
- Once the raspberry jello is set, whip half the whipping cream to stiff peaks then pour in the blueberry jello. Divide between the parfait cups and drop in some fresh blueberries. Place in the fridge until set, about an hour.
- Whip the rest of the cream and top the parfaits.
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