Fourth of July Blue, White & Red Parfaits
:)
Yield
4 servingsPrep
9 minCook
12 minReady
6⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pudding | |||
| 1 ½ | cups |
milk
low-fat |
|
| 3 | tablespoons |
cornstarch
|
|
| 2 | large |
egg yolks
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | pinch |
salt
|
*
|
| ⅓ | cup |
sugar
or sugar replacement, if you pefer sweeter, can add up to 1/2 sugar or sugar replacement |
|
| 1 ½ | teaspoons |
vanilla extract
pure |
|
| 1 | tablespoon |
butter, unsalted
|
|
| For the gelatin | |||
| 4 | ounces |
gelatin, flavored
instant, such as cherry or strawberry |
|
| 50 | each |
blueberries
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pudding: | |||
| 355 | ml |
milk
low-fat |
|
| 45 | ml |
cornstarch
|
|
| 2 | large |
egg yolks
|
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | pinch |
salt
|
*
|
| 79 | ml |
sugar
or sugar replacement, if you pefer sweeter, can add up to 1/2 sugar or sugar replacement |
|
| 7.5 | ml |
vanilla extract
pure |
|
| 15 | ml |
butter, unsalted
|
|
| For the gelatin: | |||
| 115.6 | ml/g |
gelatin, flavored
instant, such as cherry or strawberry |
|
| 5E+1 | each |
blueberries
fresh |
*
|
Directions
For the pudding:
Whisk ½ cup milk, cornstarch and yolks until smooth.
In a medium saucepan, stir in 1 cup milk, half-and-half, salt and sugar.
Bring to a boil over medium-high heat, stirring until sugar dissolves.
Remove from heat. Whisk yolk mixture constantly, drizzle in hot milk.
Pour mixture back into saucepan and cook for 1 minute, stirring constantly as pudding thickens.
Remove from heat, whisk in vanilla and butter.
Pour pudding into a large bowl.
Cover with plastic wrap so that plastic touches surface of pudding.
Let cool for 20 minutes, then refrigerate until cold, at least 3 hours.
Chill 4 8-oz. glasses in the freezer.
For the gelatin:
Add gelatin in a bowl.
Mix in 1 cup of boiling water, whisk until gelatin dissolves, about 2 minutes.
Stir in 1 cup of cold water. Keep at room temperature.
Assemble parfaits:
Pour ¼ cup gelatin into each glass.
Chill until firm, 1 hour.
Spoon in ¼ cup pudding, smooth tops and freeze until firm, about 1 hour.
Slowly pour ¼ cup gelatin over pudding in each cup (you will use up gelatin mixture), chill until firm, another 1 hour.
Top with final layer of pudding.
Divide blueberries among parfaits and serve.
