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Pretty Raspberry Parfaits

Happy Mother’s Day!!!

Hope you are all planning something special for your mom. For Mother’s Day this year I made my mom these Pretty Raspberry Parfaits, plus bought her some tomato plants (because that is what she wanted). Anyway, I made her these parfaits because she LOVES raspberries! These parfaits have angel food cake, raspberry, whipped cream, and homemade pudding. Lets get started.

Start, with the Raspberry layer. Place frozen raspberries, sugar, and a little salt in a small sauce pan.

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Cook and stir until the mixture begins to boil.

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Mix together cornstarch and some cold water and add that to the raspberries.

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Continue to cook and stir until the mixture thickens. Once thickened remove from heat and add the butter, stir it in. Allow the mixture to cool completely.

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Next, the pudding layer. Whip the egg, egg yolk, sugar, and cornstarch together until light and fluffy.

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Heat the milk and cream together until it just starts to boil, whisking constantly.

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Remove from heat and pour about a cup of it into the egg mixture, whisking the whole time.

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Pour the egg mixture back into the cream mixture whisking all the while.

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Return to heat and heat gently until thickened, don’t let it boil.

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Once thick, remove from heat and add the vanilla. Allow to cool completely.

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While your other two layer cool make the whipped cream layer. Whip the cream until medium peaks form.

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Whip in the powdered sugar and vanilla.

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Continue to whip until stiff peaks have formed.

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Rip your angel food cake into chunks.

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Now, layer your layers in parfait cups or other clear cups or bowls starting with a layer of angel food cake.

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Then a layer of pudding.

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Next, the raspberry layer.

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Then some whipped cream.

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Continue the layers until you run out of them ending with whipped cream. Top each with a fresh raspberry. Serve right away or refrigerate until ready to use.

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Pretty Raspberry Parfaits
Author: 
 
Pretty Raspberry Parfaits: A raspberry filling, with homemade pudding, and whipped cream!
Ingredients
  • Raspberry layer:
  • 12oz frozen raspberries
  • ¾c. sugar
  • ¼t. salt
  • 4T. cornstarch
  • 2T. cold water
  • 1T. butter
  • Pudding layer:
  • ⅔c. sugar
  • 1 large egg
  • 1 large egg yolk
  • 4T. cornstarch
  • 1c. milk
  • 1c. heavy cream
  • 2t. pure vanilla extract
  • Whipped Cream layer:
  • 1c. heavy cream
  • ⅓c. powdered sugar
  • 1t. pure vanilla extract
  • To Assemble:
  • Angel Food cake layer, just rip the angel food cake up with your fingers into smallish pieces (I used
  • Marble Angel Food Cake
  • , but you can use store purchased if you desire)
  • Fresh raspberries to decorate
Method
  1. Raspberry layer:
  2. In a small sauce pan combine sugar, salt, and raspberries. Bring to a boil.
  3. Mix the cold water with the cornstarch. Add this to the raspberry mixture.
  4. Continue to cook and stir until thickened.
  5. Remove from heat and stir in butter until melted.
  6. Cool completely.
  7. Pudding layer:
  8. In a bowl beat the egg, egg yolk, sugar, and cornstarch together until light and fluffy. Set aside.
  9. Heat the milk and cream until it just begins to boil. Whisk about a cup of the hot cream into the egg mixture.
  10. Pour the egg mixture back into the cream, whisking all the while. Return to heat.
  11. Heat until thickened. Remove from heat and stir in vanilla. Cool completely.
  12. Whipped Cream layer:
  13. Whip cream to medium peaks.
  14. Add the powdered sugar and vanilla.
  15. Continue to whip until stiff peaks form.
  16. To Assemble:
  17. In parfait cups or other clear cups, alternately you can just layer the whole thing in a large clear bowl. Layer the layers as follows: Angel Food Cake, pudding, raspberry, whipped cream.
  18. End with a dollop of whipped cream and decorate with fresh raspberries.

Original Recipe by: Rilla Banks (A.K.A. Epic Sweet)