Layered Raspberry Parfait
By Toby Moses Photography and Styling: Baila Gluck
I love the classics, those beloved recipes that are tried-and-true, but I get truly inspired when I give them a twist to create something new and sensational.
These pretty parfaits offer a refreshing finish to any Yom Tov meal. Glasses of any shape will look lovely, and the individual servings show off the layers to best advantage — but if you’re short on time, go ahead and freeze the layers in an 8” round pan instead.
Yield: 6 6-oz flutes or 1 8” round pan
Ingredients 2½ cups Klein’s Rich Raspberry sorbet, divided
2 cups Klein’s vanilla non dairy ice cream, divided
8 Tbsp raspberry jam (approximately)
Fresh berries, as a garnish
Directions Remove 1½ cups raspberry sorbet from the freezer and allow to soften slightly. Working quickly so that the sorbet doesn’t melt, fill each parfait glass 1/3 full with raspberry
sorbet. Freeze for 30 minutes.
Remove the glasses from the freezer. Fill a medicine dropper with raspberry jam and gently release a thin layer of jam over the surface of the sorbet. Freeze for another 30 minutes.
To prepare the middle layer, remove 1 cup raspberry sorbet and ½ cup vanilla pareve ice cream from the freezer and allow to soften slightly. Mix the sorbet and ice cream together and distribute among the glasses so that each glass is 2/3 full. Freeze for 30 minutes. Using a medicine dropper as above, spread a thin layer of raspberry jam over the surface, and then freeze for another 30 minutes.
For the top layer, remove 1½ cups vanilla pareve ice cream from the freezer and allow to soften slightly. Fill the rest of the glass with the ice cream. Freeze until ready to
Before serving, top with the fresh berries of your choice.