Fresh Berry And Lemon Parfait Food

CHEF JOHN'S FRESH BERRY FOOL

Steps:

• Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
• Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
• Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

LEMON BERRY PARFAIT

Steps:

• Combine sugar and cornstarch in a saucepan.
• Whisk in egg until smooth.
• Add milk and light cream.
• Cut in a 2" strip of yellow zest from lemon and add.
• Cook over low heat, stirring constantly, until mixture coats spoon well, about 20 minutes.
• Pour through a strainer into a bowl.
• Ssqueeze 1 Tbsp.
• juice from the lemon and stir in.
• Press plastic wrap directly on the surface of this pudding so a skin won't form and let cool 20 minutes.
• Refrigerate until chilled, about 1 hour.
• Hull and halve or slice strawberries.
• Layer lemon pudding with berries in parfait glases.
• Refrigerate until ready to serve.

FRESH BERRY AND LEMON PARFAIT

Steps:

• In a medium bowl, add lemon pudding mix to 1-1/2 cups milk and beat with wire whisk until pudding is dissolved. Then fold Cool Whip cream into prepared lemon pudding.
• In 4 to 6 individual serving glasses, spoon a layer of the pudding mixture; sprinkle lightly with cookie crumbs and a layer of raspberries, or strawberries and blueberries combined.
• Repeat layers one more time, ending with the pudding. Cover and refrigerate for about 30 minutes.
• Garnish with mint sprigs and some berries, if like.

DRESS UP FRESH BERRIES WITH LEMON BERRY PARFAITS

Steps:

• Crack eggs into a medium bowl and beat well. Add sugar and lemon juice and whisk well until sugar is mostly dissolved. Set aside. Fill bottom of double boiler pan with an inch of water. Bring to a simmer, then turn heat down to low. Melt butter in top of double boiler. Add egg mixture and cook, stirring constantly, until smooth and thick enough to coat a metal spoon, about 10 minutes. (If you get any bits of cooked egg, pass the mixture through a fine sieve to remove.) Stir in lemon zest and pour into shallow bowl. Chill in refrigerator until cold. Pour chilled whipping cream into bowl of electric mixer and beat until cream forms firm peaks. (In other words, when you lift the whisk or beaters out of the bowl, the peak should hold its shape without drooping. If the cream looks grainy, you've gone too far and should start over.) Be sure lemon mixture is completely cool; then, using a rubber spatula, gently fold into whipped cream. Place a large spoonful of berries into each glass (leave room for 2 layers of berries and 2 layers of cream) and top with a generous dollop of lemon cream. Top with another layer of berries and lemon cream. Cover with plastic wrap and chill until ready to serve. (Parfaits can be assembled up to this point several hours ahead of time.) Right before serving, top each parfait with a shortbread cookie and sprig of fresh mint.

LEMON PARFAITS WITH RASPBERRIES

Steps:

• Using electric mixer, beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream, then 2 1/2 cups raspberries.
• Divide lemon mixture among six 8- to 10-ounce wineglasses or dessert cups. Cover and chill until parfaits are cold, at least 30 minutes and up to 1 day.
• Sprinkle remaining 1 cup raspberries atop parfaits and serve immediately.