Chocolate, chocolate and more chocolate!! With all this holiday food consumption lately, I was in need of a sweet refreshing light treat.
We all like guilt-free pleasures, most of the time. Parfaits are a great way to satisfy your sweet tooth, keep the richness to minimum and the taste to a high. Take these to your next holiday party for a non-traditonal, yet festive dessert. Everyone will thank you, promise!
Time is limited. Limited for all of us. For me, time is limited due to my crazy 18 month old and 5 year old that constantly climbs, jumps, throws and creates chaos. Lovely chaos, but chaos none the less.
That's the beauty of these parfaits. 20 minutes, no baking, no chilling, ready to eat, deliciousness!
Gingersnap Pomegranate Parfaits
Recipe Adapted from Martha Stewart's gingersnap red currant parfaits
3/4 cup pomegranate jam
3 tablespoons fresh lemon juice
1/2 creme fraiche
3/4 cup heavy cream
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 pomegranate, seeded
1/2 cup gingersnap cookies, crushed
Whisk together jam and lemon juice in a small bowl; set aside. Beat the creme fraiche, heavy cream, sugar, vanilla, cardamom and ginger, with an electric mixer, until light, fluffy and stiff peaks form. Gently fold in 1 tablespoon jam mixture, leaving jam swirls in the cream.
Add 1 tablespoon cream mixture, 1 tablespoon crushed gingersnaps, 1 tablespoon jam mixture and top with a tablespoon of pomegranate seeds in a small glass. Repeat layering, top with a dollop of cream mixture and another sprinkle of pomegranate seeds. Make 2-3 more parfaits, depending on glass size. Refrigerate until ready to serve, up to 1 hour.