Blueberries or blackberries can be substituted for the raspberries; don’t substitute frozen fruit here. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.
|
2½ |
pounds strawberries, hulled (5 cups) |
|
15 |
ounces raspberries (3 cups) |
|
1 |
cup (7 ounces) sugar |
|
1 |
tablespoon unflavored gelatin |
|
1¼ |
cups heavy cream, chilled |
|
¹⁄3 |
cup sour cream |
|
¾ |
teaspoon vanilla extract |
|
4 |
Carr’s Whole Wheat Crackers, crushed fine (¼ cup) |
|
8 |
sprigs fresh mint (optional) |
1. Process half of strawberries, half of raspberries, and ¾ cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 3 cups puree; discard extra).
2. Transfer ¾ cup puree to small bowl, sprinkle gelatin evenly over top, then stir to incorporate; let stand for 5 minutes. Heat remaining 2¼ cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Off heat, stir in gelatin mixture until dissolved. Transfer mixture to bowl, cover, and refrigerate until cold, at least 2 hours and up to 24 hours.
3. Meanwhile, chop remaining strawberries into ¼-inch pieces. Toss strawberries, remaining raspberries, and 2 tablespoons sugar in bowl and let sit for 1 hour.
4. Using stand mixer fitted with whisk, whip cream, sour cream, vanilla, and remaining 2 tablespoons sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Transfer ¹⁄3 cup whipped-cream mixture to bowl; set aside. Leave remaining whipped-cream mixture in stand mixer.
5. Using hand whisk, whisk chilled berry puree briskly to remove any lumps. With stand mixer running on medium speed, slowly add two-thirds of puree to remaining whipped-cream mixture and mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining berry puree, leaving streaks.
6. Drain chopped berries through fine-mesh strainer. Divide two-thirds of chopped berries evenly among 8 tall parfait or sundae glasses. Divide cream–berry puree mixture evenly among glasses, followed by remaining chopped berries. Top each glass with reserved whipped cream. (Parfaits can be refrigerated for up to 1 hour.) Just before serving, sprinkle with crushed crackers and garnish with mint sprigs, if using.