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Gingersnap-and-Jam Parfaits
Credit:
Earl Carter
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 4
Ingredients
Ingredient Checklist
3/4 cup red-currant jam or jelly
3 tablespoons fresh lemon juice
1/2 cup creme fraiche or sour cream
3/4 cup heavy cream
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
8 (about 1/2 cup) gingersnap, cookies crushed
Gallery
Gingersnap-and-Jam Parfaits
Credit:
Earl Carter
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 4
Gallery
Gingersnap-and-Jam Parfaits
Credit:
Earl Carter
Gingersnap-and-Jam Parfaits
Credit:
Earl Carter
Gingersnap-and-Jam Parfaits
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 4
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 4
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- 3/4 cup red-currant jam or jelly
- 3 tablespoons fresh lemon juice
- 1/2 cup creme fraiche or sour cream
- 3/4 cup heavy cream
- 1/4 cup sugar
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 8 (about 1/2 cup) gingersnap, cookies crushed
Directions
Whisk together jam and lemon juice in a small bowl; set aside. Beat the creme fraiche, cream, sugar, vanilla, and spices with an electric mixer until mixture holds stiff peaks. Gently fold in 1 tablespoon jam mixture with a rubber spatula, creating red swirls.
Layer 1 heaping tablespoon cream mixture, 1 tablespoon crushed cookies, and 1 tablespoon jam mixture in a small glass. Repeat layering; top with a dollop of cream mixture. Make 3 more parfaits. Refrigerate until ready to serve, up to 1 hour.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gingersnap-and-Jam Parfaits
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Reviews:
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All Reviews for Gingersnap-and-Jam Parfaits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
