The classic, elegant summer dessert of berries and cream are elevated with this parfait, thanks to the use of a homemade custard (yum!) and rose water-kissed whipped cream. If you want to up your summer dessert game, this recipe is the way to do it.
Summer Berry and Rose Water Parfaits
- 2 1⁄4 cups milk
- 1⁄2 vanilla bean
- 6 egg yolks
- 1⁄4 cup sugar
- 2 teaspoons cornstarch
- 1 pint fresh strawberries hulled and sliced into halves or quarters
- 3 tablespoons strawberry or raspberry jam
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 cups fresh raspberries (about 1 pint), plus 18 raspberries for garnish
- 2-1⁄2 cups Raspberry Rose Whipped Cream (recipe follows)
Pour the milk into a small, heavy-bottomed saucepan. Split the half vanilla pod lengthwise, scrape out the seeds, and add the seeds and pod to the milk. Over medium heat, bring the milk just to a boil, stirring occasionally.
Nest a metal bowl in a slightly larger bowl filled with enough ice water to come halfway up the side of the smaller bowl. Set aside.
In another small bowl, whisk together the egg yolks, sugar, and cornstarch. Whisk in 1⁄4 cup of the hot milk to temper the egg yolks, then quickly whisk the egg yolk mixture into the saucepan of hot milk. Heat the mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula. Make figure eights as you stir so no custard sticks anywhere in the pot.
Cook until a clean line remains when you dip the spoon in the custard and run your finger through it or an instant-read thermometer registers 175°F, 6 to 10 minutes.
Quickly strain the custard into the bowl over the ice water bath, discard the solids, and stir until cool. Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate until chilled.
In a small bowl, toss together the strawberries, jam, lemon juice, and honey. Let macerate for 10 to 15 minutes. Gently fold in the 2 cups of raspberries and let sit for 5 minutes. Place a layer of berries on the bottom of 6 glasses.
Place 2 rounded tablespoons of custard in each glass, followed by 2 heaping tablespoons of the whipped cream. Repeat these three layers one more time, then top each parfait with three raspberries. Chill for at least 30 minutes before serving.
Raspberry Rose Whipped Cream
- 1 cup fresh raspberries
- 3⁄4 cup sugar
- 1⁄4 teaspoon gluten-free pure vanilla extract
- 1⁄2 teaspoon rose water
- 1 cup heavy cream
- 1⁄4 cup Greek yogurt
In a food processor, whirl the raspberries and sugar until smooth. Pass the puree through a fine-mesh strainer into a bowl and discard the seeds. Stir in the vanilla and the rose water.
In a large bowl, whip the cream to soft peaks, fold in the yogurt, and whip to soft peaks again. Fold in the raspberry puree and whip to soft peaks. Refrigerate until ready to use.
Photo Maren Caruso