The Raspberry Experience, Elevated

Desserts / August 5, 2013

From time to time, not often enough, I dream of flying. I am able to lift off from a standing position, and attain an obscene altitude with ease, darting in and out of streets, tree tops and even over water. That ability to levitate and defy gravity is exhilarating. Consciousness is great and everything, but the birds kinda have it good. I really hope in my next incarnation I have wings because it’s the only way I’ll ever be able to achieve flight.

All that has changed since creating my #EtherealFloatingRaspberryCreamParfait. It is levitation in a bowl and will carry you to heights of yumminess. (Note: Calories vanish if you’re wearing fairy wings while consuming…just thought you should know.)

To offset the gem-like iridescence of the fruit, I’m sure you noticed the ratio of cream to raspberries, plunging your intentions for low calories pleasure, into oblivion. But from a mouth-feel standpoint, each bite is supremely refreshing, and not heavy. I served it after an earthy meal of slow roasted chicken, with carrots + white miniature potatoes sauteed in a butter, oil and cinnamon pear balsamic glaze, and spring greens with a citrus and thyme vinaigrette.  It’s darned easy — to make the dessert, that is. Flying still requires a good pillow and a hankering for bird seed.

Raspberry Lemon Custard Parfaits

Prep time 2 hours
Serves 6


¾ C blackberries, rinsed and dried
¼ C sugar + 2 T sugar
2 T fresh squeezed lemon juice, divided
Lemon Custard pie filling (recipe from my Grandmother!)
1 ½ cups heavy whipping cream beaten to 3 cups or so
1 small container Greek yogurt
1 t vanilla
1 drop yellow food coloring
Lemon sliced thin
¼ C fresh pecan pieces


  • Make lemon filling as directed and cool. Take blackberries and the 2 T sugar and 1 T lemon juice and cooker over medium heat for 10 minutes, stirring often. Set aside to cool. Whip the cream, add the ¼ C sugar and incorporate sugar. Then with a hand whisk, blend in the yogurt, lemon juice, vanilla and food coloring. In a small glass serving cup or parfait glass, cover the bottom third with the lemon custard.  Then layer with the blackberry mixture. Then place the lemon cream on the top. Sprinkle with the pecans. To keep the lemon slices stiff for presentation, first slice very thin, roll in the 2 T sugar, then place on a paper plate and freeze. Takes about an hour or so. Then place on the dessert before serving for a sparkly and colorful garnish.

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