star spangled berry parfait
Happy 4th of July! Okay, it’s actually the 5th. But 4th of July, known in the United States as Independence Day, is a weekend long celebration. So, if you have not yet made a red, white, and blue dessert to go with tonight’s dinner, then try out this patriotic parfait.
For the conclusion of my holiday feast, I wanted a treat that echoed red, white, and blue in berries and cream. Parfaits are a wonderful way to achieve this look. I started with a box of vegan jello mix that I had on hand, and got fancy with a vegan cream recipe I rustled up. I added fresh berries then, admittedly the toughest part, a vegan meringue to complete my layered dessert. Altitude had no effect on any component, and each part was vegan, so no changes needed to be made. I’ve merely gathered the pieces together for you to enjoy.
Star-Spangled Berry Parfait with thanks to Rouxbe Online Culinary School
for the gelled layer
1 packet Simply Delish Jel Dessert in strawberry or raspberry
for the cream layer
3/4 cup raw cashew pieces, soaked for 3-4 hours to soften
1/2 cup water
5-6 tsp maple syrup or agave nectar
1 tsp vanilla extract
pinch of sea salt
1 cup rough chopped fresh strawberries with stems removed
for the meringue layer
1/2 cup unsalted chickpea liquid, previously reduced and chilled *
1/2 tsp cream of tartar
4 ounces caster sugar
1 tsp non-alcoholic vanilla extract
1/2 tsp fresh lemon juice
for the fruit layer
1-2 cups fresh blueberries, or a combination of blueberries and sliced strawberries
for the garnish
several fresh blueberries or sliced strawberries
For the gelled layer: Prepare Jel dessert per instructions on the box. Pour into a heat-resistant glass bowl. Let cool on the counter for a few minutes to allow condensation to evaporate. Place the bowl in the fridge to cool completely and set up.
For the cream layer: Place cashews, water, maple syrup, vanilla and salt in a high speed blender. Process on high until very smooth, scraping down the sides of the blender as needed. Add strawberries and blend well.
aquafaba meringue on whisk
For the meringue layer: Place the bean liquid and cream of tartar in the bowl of a standing mixer fitted with a whisk attachment. Beat the mixture on low speed until the cream of tartar is incorporated and the liquid is semi-opaque. You may need to stop the mixer and stir the contents at the bottom a few times to get it fully mixed. Increase the speed to high and beat for an additional minute, or until opaque. Reduce the speed to low and begin adding the sugar 1 tablespoon at a time. After the first addition, raise the speed to high, beating for 1 minute after each addition. After all of the sugar has been added, continue to beat for 10 minutes on high speed, scraping down the sides of the bowl with a spatula once or twice. The meringue should be stiff, white, and glossy. If not, keep beating until it is.
Reduce the speed to medium and slowly add vanilla and lemon juice. Immediately raise the speed to high and beat for another 3 minutes, or until the meringue is stiff, white, and glossy and resembles marshmallow fluff. The total time needed depends on your mixer and the brine used. You cannot over beat aquafaba, so don’t worry. * Success Tips: Heat the bean water on the stove to reduce it by 1/3, then chill it before making the meringue. It should be thick and resemble egg whites. Also, vegan meringue keeps its loft best when prepared with a non-alcoholic extract.
To assemble: Take the bowl of set up gelled dessert out of the fridge. Add an even layer of blueberries for the fruit layer, extending to the edge of the bowl so the berries can be seen from the side. Pour the cream over the berries, leaving space at the edge of the bowl to allow berries to be seen through the glass. Either add dollops of meringue over the top, or put the meringue in a pastry bag fitted with a star tip to pipe a decoration over the top. Garnish with fresh berries.
Until next time, happy non-baking!
