A red, white and blue parfait that is a refreshing, no-fuss dessert perfect for a labor day party or picnic. As berry season comes to an end, this is a great way to make use of any leftover strawberries, blueberries and raspberries remaining in the refrigerator. Using crème fraiche in place of whipped cream makes this parfait extra luscious and decadent.
For the crème fraiche:
1 cup heavy pasteurized whipping cream
1 tablespoon buttermilk
2 tablespoons sugar
1-2 drops vanilla extract
For the parfait:
1 pint fresh strawberries
1pint fresh blueberries
½ pint fresh raspberries
The day before serving the parfaits, prepare the crème fraiche. Warm the whipping cream to 105 degrees F (40 degrees C) over low heat in a medium saucepan. Remove from heat and stir in the buttermilk. Next, pour the mixture in a large bowl and cover loosely with plastic wrap. Allow to stand in a warm place (about 70 degrees F) until thickened. This process will take between 8 to 24 hours. Stir in the sugar and vanilla extract. Allow crème fraiche to chill in the refrigerator for several hours before using. Crème fraiche can be stored in the refrigerator up to 10 days.
Create the parfait: In each of four clear glasses, layer blueberries on the bottom. Next, add a layer of whipped crème fraiche, a layer of strawberries, and another layer of crème fraiche. Top with a sprinkling of raspberries. Parfaits can be layered in a martini glass for extra flair. Serves 4.