Ice Cream Berry Parfait
Preparation: 15 min
This glistening ruby red sauce combines sweet and tart flavours and is pure heaven over ice cream for an elegant end to any meal. Serve in pretty champagne flutes or parfait glasses.
You will need:
| 2 tbsp |
butter |
30 ml |
| 2 tbsp |
packed brown sugar |
30 ml |
| 1 cup each |
fresh or frozen raspberries and cranberries
(thawed, if frozen) |
250 ml |
| 1 tsp |
grated orange rind |
5 ml |
| 2 cups |
REAL DAIRY Maple Walnut Ice Cream |
500 ml |
Tools required:
Saucepan
Step 1:
Heat butter and sugar in small saucepan over medium-high heat for 2 minutes or until sugar is dissolved.
Step 2:
Stir in raspberries, 1/2 cup (125 ml) cranberries and orange rind; heat 4 to 6 minutes or until sauce is thickened. Stir in remaining cranberries; cool to room temperature.
Step 3:
To serve, place 1/2 cup (125 ml) ice cream in a tall glass. Spoon 2 tbsp (30 ml) berry sauce over top. Arrange another 1/2 cup (125 ml) ice cream on top of sauce layer and drizzle with 1/4 cup (50 ml) sauce. Repeat with second glass. Serve immediately.
Makes 2 servings
Nutrients per serving: about 537 Calories, 7.1 g Protein, 29 g Fat, 62 g Carbohydrate
Nestlé Kitchens Tip: Berry sauce can be made ahead of time and refrigerated in covered container for up to 2 days.
