Slanted Raspberry Parfaits
Looking for a festive 4th of July or summer BBQ snack that will bring the “wow” factor? These slanted gelatin parfaits bring a red, white, and blue flair and an awe-inspiring visual to your picnic table. And, they can be made in upcycled Beech-Nut® glass baby food jars! Note: this recipe is not necessarily appropriate for babies; it would be enjoyed more by older kids (3+) and adults. Here’s what to do to make 6 individual cups:
- To make the raspberry layers:
- 3/4 cup water
- 1 tablespoon unflavored powder gelatin
- 1 tablespoon fresh lemon juice
- 1/2 cup agave
- 2 1/2 cups raspberries
In a small saucepan, add water and sprinkle gelatin on top. Gently stir until well incorporated. Let mixture sit for 10 minutes. Then, heat mixture on stove top until the gelatin is completely dissolved. Remove from heat to cool.
Meanwhile, in a blender, puree the raspberry with lemon juice and agave. Pass puree through a find mesh to remove the seeds. Transfer to a large measuring cup with beaker. Pour gelatin mixture into the raspberry puree and stir well.
Prepare 6 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the raspberry mixture into each glass until almost to the edge of each glass. Reserve remaining raspberry mixture.
Place in the fridge for at least 2 hours, or until set. When the raspberry layer is set, tilt the serving glasses 90 degree to the opposite side in the muffin pan and pour in remaining raspberry mixture and return back to the fridge to set, about one to two hours.
- To make the vanilla bean layer:
- 1/2 cup milk
- 3/4 cup heavy cream
- 1 teaspoons unflavored powder gelatin
- 3 tablespoons sugar
- a pinch of kosher salt
- 1 teaspoon vanilla bean paste
Place milk and cream in a small saucepan, sprinkle gelatin on top. Give it a quick stir and let mixture sit for 5 to 10 minutes. When 10 minutes is up, turn on heat to low, add sugar and salt. Stir and heat until gelatin completely dissolved.
Remove from heat and whisk in the vanilla bean paste. Transfer the mixture to a large measuring cup with a beaker and let cool slightly.
Last step – assemble your masterpieces!
Take the individual cups out of the fridge with the raspberry layers already set. Then, pour the vanilla bean mixture into each cup until almost filled to the top.
Return to the refrigerator to chill for another 2 hours, or until set. To serve, garnish the top each cup with a few fresh raspberries and a spring of mint. Enjoy!
Note: recipe borrowed from the Raspberry Panna Cotta recipe on this blog!