Cherry parfait with chocolate cookies

Name: Cherry parfait with chocolate cookies
Prep time: 2400 s
Total time: 2400 s
Yield: 8 Servings
Cuisine: french
Ingredients: 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

Based on 5 ratings

Difficulty

Medium 👍

min.

Preparation

min.

Baking

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

How-To Videos

Homemade vanilla sugar

How to caramelize sugar

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
8g

Fat
36g

Carb
39g

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

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!