Gluten-Free Mixes and Italian Family Recipes

Berry Parfait with Lemon Cream


March 6, 2015

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: 4 to 6


6 ounces blueberries, rinsed and drained well

6 ounces raspberries, rinsed and drained well

6 ounces blackberries, rinsed and drained well

Lemon Cream:

4 egg yolks

4 tablespoons sugar

1 tablespoon lemon juice

4 tablespoons all-purpose flour OR 3 tablespoons cornstarch

2 cups milk

2 tablespoons butter

2 tablespoons powdered sugar


Lemon Cream:

Place the egg yolks and sugar in a heavy-bottomed, medium saucepan and beat with a medium whisk until all the sugar is dissolved, at least 5 minutes! Stir in lemon juice.

Add flour (or cornstarch) a little at a time to the egg mixture and beat well. Add 1/4 cup milk, mix well. Slowly add remaining milk, stirring continuously until well mixed.

Place pan on low to medium heat and bring to a low boil, stirring constantly. Let boil gently for 1 minute. Remove from heat and stir in butter. Let cool for a couple of minutes, then place a sheet of plastic wrap directly on the custard so it will not form a skin as it cools. Chill.

Just before serving, spoon cooled pastry cream into parfait glasses alternating with berries. Decorate with fresh berries. Dust with powdered sugar. Serve immediately.

HELPING HANDS: Kids can help rinse the berries and assemble the parfaits.