Serves 6
20 min
Maple Blueberry Parfait
Recipe GLPR702d90c79a96a5
Elegant layered dessert featuring warm, burst blueberries cooked down with Grade B maple syrup, folded with fresh berries and lemon juice, then alternated with sweetened whipped cream and crunchy ginger cookie crumbles. Served chilled in glasses for an elegant presentation.
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Ingredients
2 1/4 cups fresh blueberries
1/2 cup pure maple syrup
1 cup heavy cream, chilled
1/4 cup pure maple syrup
1 teaspoon fresh lemon juice
1 1/4 cups fresh blueberries
6 ounces thin ginger cookies, coarsely crumbled
Directions
In a 2-quart heavy saucepan, combine the 2 1/4 cups fresh blueberries with 1/2 cup maple syrup. Place over medium heat and stir occasionally until the blueberries burst and release their juices, 3 to 8 minutes. Transfer the hot mixture to a bowl and cool completely by setting it in an ice bath, stirring from time to time to speed cooling.
While the blueberry mixture cools, pour the chilled heavy cream into a separate mixing bowl. Using an electric mixer on medium-high speed, beat the cream with the remaining 1/4 cup maple syrup until stiff peaks form, being careful not to overbeat.
Once the cooked blueberry mixture has cooled to room temperature, stir in the fresh lemon juice and the remaining 1 1/4 cups fresh blueberries until evenly combined.
Into each of 6 serving glasses, spoon about 2 tablespoons of the blueberry mixture as the first layer. Divide half of the crumbled ginger cookies among the glasses, sprinkling over the blueberry layer. Top with half of the whipped cream, dividing it evenly. Repeat with the remaining blueberry mixture, crumbled cookies, and whipped cream to create a second set of layers in each glass.
Serve the parfaits immediately while the whipped cream is still chilled and the textures remain distinct.
