Denise Landis is the founder & CEO of The Cook's Cook.
Posted on: 02-2023
This recipe is featured in
This parfait is made with Prosecco, which contains alcohol. For an alcohol-free version, simply use a sparkling beverage such as a fruity seltzer (raspberry would be a good choice) or sparkling alcohol-free pear or apple cider.
If possible, choose a beverage with a pinkish tinge, which, when combined with red berries, makes a pretty presentation for a day known for red hearts and roses.
This recipe, intended for two, makes enough for second helpings. If you’d like to serve four people, simply double the amount of berries.
Make at least one day ahead to allow gelatin to set. This can be made 2 days ahead and refrigerated.
For the jelled prosecco:
16 ml (3 1/4 teaspoons) unflavored gelatin powder
60 ml (1/4 cup) granulated sugar
1 bottle pink prosecco (inexpensive is fine)
For the crème fraîche whipped cream:
118 ml (1/2 cup) crème fraîche
118 ml (1/2 cup) heavy cream
15 ml (1 tablespoon) granulated sugar
237 ml (1/2 pint or 1 cup) fresh raspberries
Tiny sprigs of fresh mint leaves, for garnish
For the jelled prosecco: In a small saucepan, put 237 ml (1 cup) cold water, and sprinkle with the gelatin. Allow to sit for 5 minutes until softened. Put the pan over low heat and stir until the gelatin has dissolved and the water is warm, about 1 minute; do not allow to simmer. Remove from heat, add the sugar, and stir until dissolved.
2. Pour the gelatin mixture into a wide shallow bowl, and stir in the prosecco. Cover with a lid or other tight seal, and refrigerate at least 6 hours, preferably overnight.
3. For the crème fraîche whipped cream: Using a mixer or by hand with a whisk, beat together the crème fraiche, cream, and sugar until thick enough to hold firm peaks. If desired, transfer to a pastry bag with a decorative tip, or transfer to a small bowl. Cover and refrigerate for up to 10 hours.
4. For assembly: In the bottom of each of two champagne glasses or other tall glass dessert dishes, drop a single raspberry. Top with spoonfuls of prosecco jelly, filling each glass about a third of the way. Pipe or drop in a large dollop of the whipped cream mixture, and add a layer of berries. Add another layer of jelly and more raspberries. Top the glass with spoonful or swirl of the whipped cream, a single raspberry, and a tiny sprig of mint. These can be refrigerated uncovered for up to an hour or two.
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.