From the “Shasta Sunset Dining Train”
Mountain
Berry Parfait
Before you begin
you’ll need 4-quart saucepan, 2 large mixing bowls, whisk, small
bowl, electric mixer. Prep: 30 minutes (plus overnight for
custard to set up) Yield: 8 servings
1 cup raspberry
sauce
2 cups raspberries
2 cups strawberries, halved
2 cups blueberries
Custard
10 egg
yolks
2 Tbsp. unflavored gelatin
3 cups heavy cream
¼ cup warm water
1 cup sugar
½ tsp. vanilla extract
Whipped Cream
2 cups heavy
cream
½ tsp vanilla extract
2 oz. confectioners’ sugar
In
a 4-quart saucepan over high heat, bring 2quarts of water to a
boil. Meanwhile, in a mixing bowl that will set in the saucepan,
prepare Custard. Mix egg yolks, cream, and sugar with a whisk
until sugar dissolves. Put bowl of egg/cream/sugar mixture on
top of pot of boiling water and stir constantly until thickened,
about 20 minutes. In a small bowl, stir gelatin into the ½ cup
warm water to dissolve, and then slowly add mixture to custard
while stirring. When mixture is hot to the touch, stir in
vanilla. Take off water, cover, and chill overnight.
When ready to
serve parfaits, prepare Whipped Cream, in large mixing bowl
using a mixer, whip heavy cream on high speed, until semi-stiff
(peaks form). Continue whipping and slowly add confectioners’
sugar and vanilla. Mix well. Gently fold whipped cream into
custard mixture.
To serve, in
individual serving glasses, place a portion of raspberry sauce,
layers of each berry, and custard, then repeat until glasses are
full |