Icy Lemon-Mint Parfaits

6
Servings
6.25h
Prep Time
5m
Cook Time
6h 20m
Ready In


"Recipe source: Bon Appetit (April 2006)"

Original recipe yields 6 servings
OK
  • FOR THE LEMON MINT GRANITE
  • FOR THE WHIPPED CREAM

Nutritional

  • Serving Size: 1 (178.4 g)
  • Calories 252
  • Total Fat - 6.4 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 20.1 mg
  • Sodium - 32.7 mg
  • Total Carbohydrate - 49.6 g
  • Dietary Fiber - 1.5 g
  • Sugars - 45.4 g
  • Protein - 1.9 g
  • Calcium - 57.4 mg
  • Iron - 0.4 mg
  • Vitamin C - 16.9 mg
  • Thiamin - 0 mg

TO MAKE THE GRANITE


Step 1

Combine the first 3 ingredients (mint - sugar) in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat to very low and cook for 5 minutes without simmering. Pour syrup through a fine strainer into an 8 x 8 x 2 inch glass baking dish. Cool to room temperature and then mix in lemon juice. Cover and freeze until firm, stirring occasionally (6 hours to overnight).

TO MAKE THE WHIPPED CREAM


Step 2

Using an electric mixer beat the cream star and mint in a medium bowl until stiff peaks form.

Step 3

Using a fork, scrape granite to form crystals. Place 4 berry slices in each of 6 glasses. Top with 1 generous tablespoon of minted cream, then 4 strawberry slices and then spoon 1/4 cup granite over. Repeat layering the berry slices, cream and granite for six glasses. Garnish each parfait with a berry slice and mint leaf.

Tips & Variations


No special items needed.

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