Lemon Parfaits Recipe

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Yield: Makes 8 half-cup servings.

• 2 cups heavy cream
• 3/4 cup sugar
• juice and grated rind of 2 large lemons
• 1 tablespoon vanilla or almond extract
• berries, mint sprigs, or freshly sliced lemon or lime, for garnish

Whip the cream with the sugar until thick. Fold in the lemon juice and rind, and the extract. Pour into individual ramekins, non-stick muffin tins, or a decorative mold. Cover with plastic wrap and freeze. A large mold will take 3 hours for the parfait to harden, but individual servings take only about an hour. When ready to serve, add fruit or mint as a garnish.

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