SERVES 6
Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.
2 |
quarts strawberries (about 2 pounds), washed, dried, and stemmed |
1 |
pint raspberries (about 12 ounces), washed and dried (see note) |
½ |
cup (3½ ounces) plus 4 tablespoons sugar |
2 |
teaspoons unflavored powdered gelatin |
1 |
cup heavy cream |
¼ |
cup sour cream |
½ |
teaspoon vanilla extract |
4 |
Carr’s Whole Wheat Crackers, crushed fine (about ¼ cup; see note) |
6 |
sprigs fresh mint (optional) |
1. Process 1 quart of the strawberries, ½ pint of the raspberries, and ½ cup of the sugar in a food processor until the mixture is completely smooth, about 1 minute. Strain the berry puree through a fine-mesh strainer into a 4-cup liquid measuring cup (you should have about 2½ cups puree; reserve any excess for another use). Transfer ½ cup of the puree to a small bowl and sprinkle the gelatin over the top; stir until the gelatin is incorporated and let stand for at least 5 minutes. Heat the remaining 2 cups puree in a small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove the pan from the heat and stir in the gelatin mixture until dissolved. Transfer the gelatin-puree mixture to a medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.
2. Meanwhile, chop the remaining 1 quart strawberries into rough ¼-inch pieces. Toss the strawberries, remaining ½ pint raspberries, and 2 tablespoons more sugar together in a medium bowl. Set aside for 1 hour.
3. Place the cream, sour cream, vanilla, and remaining 2 tablespoons sugar in the chilled bowl of a stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase the mixer speed to medium and continue beating until the beaters leave a trail, about 30 seconds. Increase the mixer speed to high; continue beating until the mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer ⅓ cup of the whipped cream mixture to a small bowl and set aside.
4. Remove the thickened berry puree from the refrigerator and whisk until smooth. With the mixer running at medium speed, slowly add two-thirds of the puree to the whipped cream mixture; mix until incorporated, about 15 seconds. Using a spatula, gently fold in the remaining thickened puree, leaving streaks of puree.
5. Transfer the uncooked berries to a fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of the berries evenly among six tall parfait or sundae glasses. Divide the creamy berry mixture evenly among the glasses, followed by the remaining uncooked berries. Top each glass with the reserved plain whipped cream mixture. Sprinkle with the crushed crackers and garnish with mint sprigs (if using). Serve immediately.