Icy Lemon-Mint Parfaits
Recipe: #25998
April 27, 2017
Categories: Desserts, Gluten-Free, No Eggs, Vegetarian, Heavy Cream, Kosher Dairy, more
"Recipe source: Bon Appetit (April 2006)"
Ingredients
- FOR THE LEMON MINT GRANITE
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- FOR THE WHIPPED CREAM
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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
Step by Step Method
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
No special items needed.