Blackberry Granita & Cream Parfait
This delightful blackberry granita parfait offers a refreshing and delectable treat with layers of fruity sweetness and creamy indulgence. The icy granita bursts with vibrant berry flavors, while the luscious parfait cream adds a silky, velvety finish to each spoonful. Topped with a sprinkle of meringue cookies and fresh berries, this elegant dessert is a perfect balance of textures and tastes, ideal for serving on warm summer days or as a satisfying sweet ending to any meal. Enjoy the cooling sensation of the granita and the creamy richness of the parfait in every spoonful of this charming dessert.
— Constant Cookbook
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup fresh or frozen blackberries or
- boysenberries
- 1/4 cup fresh lemon juice
- 1/2 cup cold heavy cream
- 3/4 cup plain low-fat or whole yogurt
- 3 Tbs. confectioners' sugar
- 2 or 3 meringue cookies, crumbled (optional)
- Fresh blackberries or boysenberries for garnish
- (optional)
Instructions
- To make the granita, in a nonreactive saucepan over medium heat, combine the granulated sugar and 3 cups water and cook, stirring until the sugar is dissolved. Add the berries, bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice. Using a blender, puree the mixture until smooth. Pour into a large, shallow metal baking pan and freeze until icy, about 4 hours. Break up with a fork and freeze for 2 hours more. Break up again, then refreeze. About 2 hours before serving, break up the mixture again with a fork and refreeze.
- To make the parfait cream, in a bowl, whip the cream until soft peaks form when the whisk is lifted. Stir in the yogurt and confectioners' sugar. Cover and refrigerate.
- To serve, spoon alternating layers of granita and parfait cream into serving glasses, sprinkling the crumbled meringue cookies between the layers. Finish with a layer of parfait cream. Garnish with fresh berries and serve immediately. Serves 6 to 8.
- <b>Notes</b>: All kinds of acidic fruits can be added to a sugar syrup base for granita. Lemon or lime juice works well with a little mint. Store the granita in a sealed container in the freezer for up to 4 weeks. Serve without the cream if desired.
- Adapted from New Healthy Kitchen Series, <i>Desserts</i>, by Annabel Langbein (Simon & Schuster, 2006).
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