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the sweet scoop
the sweet scoop
Friends and family, beaches and barbecues, fireworks and fun. Nothing screams summer like Fourth of July weekend. For a festive treat that’s sure to be a hit at any celebration, try whipping up this simple, refreshing layered fruit parfait. In patriotic red, white and blue, this cool, creamy dessert is perfect for all your Independence Day picnics and parties.
Red, White and Blueberry Mascarpone Parfaits (serves 4)
In a medium mixing bowl, combine the mascarpone cheese, sugar, vanilla and orange liqueur and whip together with an electric mixer. Slowly add the whipping cream, a little at a time, and continue beating until the cream is incorporated and the mixture is fluffy. Fold in the lemon zest, cover and refrigerate the mixture for at least an hour.
Using parfait glasses or Champagne flutes, spoon some raspberries or strawberries into the bottom of the glass, then add a dollop of the chilled whipped cream mixture. Add a layer of blueberries, then another dollop of whipped cream. Continue layering until glass is full, then playfully arrange berries on top. Cover and chill until ready to serve.
Wishing you all a safe and happy 4th of July weekend!
At the peak of ripeness, there aren’t many fruits that can top a succulent, juicy mango. These light, refreshing parfaits are inspired by the bright flavors of a fresh Mango Lassi cocktail that I mixed up during a recent Indian cooking class. If you like mangoes, then you will absolutely love this cool, creamy dessert.
Mango Almond Parfait Recipe (serves 4)
To make the mango parfaits, peel one mango and cut the fruit away from the pit; purée the flesh in a food processor until smooth and pass through a strainer to remove any of the fibrous parts and into a large bowl. Stir in the almond extract, orange liquor and lemon juice, then cover and place in refrigerator.
Heat the light cream and granulated sugar in a small saucepan over medium heat. Dissolve the cornstarch into 3 TBSP water, then add to the saucepan when small bubbles start forming around the edges of the cream. Cook, stirring constantly, about 2-3 minutes or until the cream mixture thickens and forms a custard. Strain the custard to remove any lumps and then cool completely.
Using a hand beater or mixer, whip the heavy cream and confectioners sugar until you get light, fluffy whipped cream. Once thoroughly cooled, combine the custard with the mango purée. Fold in the whipped cream and cover; refrigerate the entire mixture for an hour.
Dice the 2 remaining mangoes into 1/2-inch bits. Start with a small amount of diced mango and almond slices on the bottom of each parfait glass and then build the parfait up by alternating and repeating layers of the mango cream mixture with more diced mango and sliced almonds. Serve immediately and enjoy!