Organic Valley's Raspberry Lemon Parfaits
The (in)credible science
Raspberry Lemon Parfaits are the perfect light, sweet and tangy dessert featuring fresh summer berries. Use organic heavy cream to make your own whipped cream that is free of illegal antibiotics, high levels of growth hormones and controversial pesticides found in conventional milk products.
Layer lemon curd and freshly whipped Organic Valley cream atop juicy organic raspberries to make a sweet and simple organic parfait.
55 minutes prep, 4 servings
- 2 to 3 organic lemons
- 1/4 cup Organic Valley Unsalted Butter, softened
- 1 cup plus 1 tbsp granulated sugar, divided
- 2 Organic Valley Large Eggs
- 1 cup Organic Valley Heavy Whipping Cream
- 1 tsp pure vanilla extract
- 1 cup fresh organic raspberries
To make the lemon curd: Grate 1 tbsp lemon zest. Cut the lemons in half and squeeze 1⁄2 cup juice.
Beat the butter and 1 cup of sugar at medium speed with an electric mixer until blended. Add eggs 1 at a time, beating just until blended after each addition. Gradually add lemon juice to mixture, beating at low speed just until blended. Stir in zest. The mixture will look curdled.
Transfer to a heavy, 4-quart saucepan, cook on stove top, whisking constantly over medium-low until mixture thickens and coats back of a spoon, 14-16 minutes.
Place a sheet of plastic wrap directly on the warm lemon curd. Chill 4 hours or until firm.
To make the whipped cream: Beat the heavy cream at medium speed with an electric mixer until soft peaks begin to form. Gradually blend in the remaining 1 tbsp sugar and the vanilla. Beat until stiff peaks form. Cover and refrigerate.
To build the parfaits: In 4 wine or dessert glasses, add a layer of raspberries then a layer of lemon curd and a layer of whipped cream. Continue this layering pattern until glasses are full. Finish with a fresh raspberry layer.
Serve immediately or refrigerate up to 4 hours before serving.