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Mini Chilean Lemon and Vanilla Cream Parfaits




For the “crust” layer
1/2 cup graham crackers, crushed into crumbs
1 tablespoon sugar
1 tablespoon butter, melted

For the vanilla cream layer
1 cup heavy cream
1 teaspoon vanilla bean paste, vanilla extract or seeds from half of a vanilla bean
1 tablespoon granulated sugar or powdered sugar (powdered sugar dissolves more quickly into the cream)

1 cup Chilean lemon curd 
10 shot glasses



Place the bowl and whisk attachment of the stand mixer in the freezer.  The coldness of the bowl and whisk helps the cream whip more quickly and easily.

To make the “crust”, combine graham cracker crumbs and sugar in a small bowl. Add the melted butter and mix until all the crumbs are moistened.  Set aside.

Remove the bowl and whisk from the freezer.  Pour cream into the bowl.   Whisk until the cream begins to form soft peaks.  Add the sugar and vanilla and continue whisking until the cream reaches desired thickness.  (I like the cream to be a little soft for these desserts so they spoon into the glasses easier).

To assemble the parfaits, place a layer of graham cracker crumbs on the bottom of each shot glass.  Spoon a layer of lemon curd and a layer of vanilla cream. Repeat with another layer of graham crackers, lemon curd, and vanilla cream.  Top with more graham cracker crumbs.

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