Berry Mascarpone Parfait
- 1 6-ounce package strawberry-flavored gelatin
- 1 cup boiling water
- 1½ cups cold water
- 1 cup heavy cream
- ½ cup infused heavy cream
- 3 tablespoons powdered sugar
- 8 ounces mascarpone, room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 pints fresh blackberries
Dissolve gelatin in boiling water. Cool and add cold water. Line 8-inch square baking dish with plastic wrap, leaving 3-inch overhang, and lightly coat with unflavored cooking spray to keep in place. Add gelatin mixture; chill overnight. Remove from pan using plastic to lift. Cut gelatin into ½-inch to ¾-inch squares or other shape. Refrigerate until ready to use.
Combine cream and infused cream in mixing bowl. Beat with electric mixer until it begins to thicken. Add powdered sugar; mix on high speed until it holds soft peaks. Add mascarpone and mix until thick then mix in lemon juice and vanilla. Chill 1 hour.
Assemble by putting a layer of berries (about 12 per serving) in each of six 8-ounce parfait glasses; top with cream mixture (about ¾ cup total) and gelatin squares (about ½ cup total). Repeat layering until glass is full, finishing with a few berries and gelatin squares. Makes 6 servings, each about 23 mg THC based on a 15 percent strain.
Recipe by Laura Yee