Sweet blackberries and zesty lemon curd come together for a light dessert parfait that is delicious and incredibly simple to make.
Ingredients
5 Bristol Farms Madeleine cookies, chopped into bite-sized pieces
12 ounces Zuma Valley whipped coconut cream
1/2 cup Bonne Maman lemon curd
6 ounces fresh blackberries
1 tablespoon Bristol Farms orange blossom honey
1 lemon, zested
pinch of salt
mint or basil leaves for garnish
Directions
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In a small bowl, stir the blackberries with the honey, lemon zest, and salt until incorporated and juicy. Set aside.
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Working with four stemless wine or lowball glasses, drop a few pieces of the madeleine cookies into the bottom of each glass, then layer 2-3 tablespoons of the whipped coconut cream, blackberries, and lemon curd. Repeat the layers at least once ending with a blackberry layer.
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Garnish with a mint or basil leaf. Serve immediately.
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