Berry Parfaits with Shortbread Crumble
Williams Sonoma partner and style icon Aerin Lauder serves simple no-bake desserts like this one when she hosts get-togethers at her family’s Hamptons home. A wonderful way to showcase juicy summer berries, these parfaits can be assembled up to 2 hours ahead and refrigerated, so they’re great when you’re entertaining. Light yet satisfying, they make the perfect finale to an outdoor meal. If you like, serve with additional shortbread cookies alongside.
Ingredients:
- 2 cups (8 oz./250 g) raspberries
- 2 cup (8 oz./250 g) blackberries
- 2 cups (8 oz./250 g) strawberries, hulled and halved
- 2 Tbs. demerara sugar
- 2 Tbs. Grand Marnier
- 1 Tbs. fresh lemon juice
- 1 cup (8 oz./250 g) crème fraîche
- 1 cup (8 fl. oz./250 ml) heavy cream
- 2 Tbs. granulated sugar
- 1 cup (4 oz./125 g) crumbled shortbread cookies
Directions:
In a bowl, gently stir together the raspberries, blackberries and strawberries. Add the demerara sugar, Grand Marnier and lemon juice and gently toss to combine. Let stand at room temperature for 10 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat together the crème fraîche, cream and granulated sugar on high speed until soft peaks form, about 3 minutes.
Divide half the berries among 4 glasses or jars. Top each with a scoop of the whipped cream. Divide the remaining berries among the glasses and top with the remaining whipped cream. Sprinkle the crumbled shortbread cookies on top. Serve immediately, or refrigerate the parfaits for up to 2 hours before serving. Serves 4.
Recipe courtesy of Aerin Lauder in collaboration with the Williams Sonoma Test Kitchen
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