Ingredients: |
Ingredients: 2 quarts strawberries, washed, dried, stemmed
1 pint raspberries washed and dried
½ cup plus 4 tablespoons sugar
2 teaspoons unflavored powdered gelatin
1 cup heavy cream
¼ cup sour cream
½ teaspoon vanilla extract
Crushed grahams, ginger snaps, or Carrs wheat (1/4 cup)
6 sprigs fresh mint (optional)
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Directions: |
Directions:Process 1 quart strawberries, ½ pint raspberries, and ½ cup sugar in food processor until smooth, 1 minute. Strain puree through fine mesh strainer into 4 cup liquid measuring cup. (about 2 ½ cups puree) Transfer ½ cup puree to small bowl and sprinkle gelatin over top, stir until incorporated, and let stand 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it bubbles, 4-6 minutes. Remove from heat and sir in gelatin mixture until dissolved. Transfer to medium bowl cover with plastic warp, and refrigerate for 2 hours. Meanwhile, chop remaining 1 quart strawberries in ¼ inch pieces. Toss strawberries, remaining ½ pint raspberries and two tablespoons sugar together in medium bowl. Set aside for one hour. Place cream, sour cream, vanilla, and 2 tablespoons sugar in chilled bowl of stand mixer. Beat on low speed until bubble form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high, continue beating until mixture has nearly doubled and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped cream mixture to small bowl. Whisk refrigerated berry mix until smooth. With mixer running at medium speed, slowly add two thirds of puree to whipped cream mixture for about 15 seconds. Using spatula, fold in remaining puree. Divide two thirds of chopped berries evenly among 6 parfait glasses. Divide creamy berry mixture evenly among glasses, followed by rest of berries. Whipped cream on top, sprinkle with crushed cookies. |
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