Cherry parfait with chocolate cookies

Based on 6 ratings

Jule

Community Member

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
500 g cherries
200 g chocolate cookies
150 ml cherry juice
10 tbsp bourbon (divided)
1½ tbsp starch
3 tsp vanilla sugar (divided)
40 g sugar
20 g butter
100 g sliced almonds
200 g heavy cream
250 g mascarpone cheese
150 g full-fat Greek yogurt
40 g confectioner’s sugar
salt
Metric
Imperial

Utensils

  • small pot
  • whisk
  • cooking spoon
  • cutting board
  • knife
  • frying pan
  • rubber spatula
  • resealable freezer bag
  • 2 bowls
  • hand mixer with beaters
  • 8 glasses

Nutrition per serving

Cal
543
Protein
8 g
Fat
36 g
Carb
39 g
  • Step 1/4

    Using a knife, halve cherries and remove the pits. In a small pot, mix cherry juice, bourbon, and starch. Add a portion of the vanilla sugar and cherries and heat over medium-high heat, stirring occasionally, until the cherry mixture has thickened. Transfer to the fridge and allow to cool until serving.
    • 500 g cherries
    • 150 ml cherry juice
    • 5 tbsp bourbon
    • 1½ tbsp starch
    • 2 tsp vanilla sugar
    • small pot
    • whisk
    • cooking spoon
    • cutting board
    • knife

    Using a knife, halve cherries and remove the pits. In a small pot, mix cherry juice, bourbon, and starch. Add a portion of the vanilla sugar and cherries and heat over medium-high heat, stirring occasionally, until the cherry mixture has thickened. Transfer to the fridge and allow to cool until serving.

  • Step 2/4

    Meanwhile melt sugar and a pinch of salt in a frying pan set over medium-high heat. Add butter and almonds and let caramelize, stirring often. Set aside and allow to cool. Transfer chocolate cookies to a resealable freezer bag and finely crumble.
    • 40 g sugar
    • 20 g butter
    • 100 g sliced almonds
    • 200 g chocolate cookies
    • salt
    • frying pan
    • rubber spatula
    • resealable freezer bag

    Meanwhile melt sugar and a pinch of salt in a frying pan set over medium-high heat. Add butter and almonds and let caramelize, stirring often. Set aside and allow to cool. Transfer chocolate cookies to a resealable freezer bag and finely crumble.

  • Step 3/4

    Whip heavy cream until stiff. In another bowl, mix mascarpone cheese, yogurt, remaining vanilla sugar, and confectioner’s sugar. Fold in heavy cream and add bourbon to taste.
    • 200 g heavy cream
    • 250 g mascarpone cheese
    • 150 g full-fat Greek yogurt
    • 1 tsp vanilla sugar
    • 40 g confectioner’s sugar
    • 5 tbsp bourbon
    • 2 bowls
    • hand mixer with beaters

    Whip heavy cream until stiff. In another bowl, mix mascarpone cheese, yogurt, remaining vanilla sugar, and confectioner’s sugar. Fold in heavy cream and add bourbon to taste.

  • Step 4/4

    To serve, spoon layers of crumbled chocolate cookies, cream, and cherries to tall glasses. Continue with another set of layers and finish with the caramelized almonds. Enjoy!
    • 8 glasses

    To serve, spoon layers of crumbled chocolate cookies, cream, and cherries to tall glasses. Continue with another set of layers and finish with the caramelized almonds. Enjoy!

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