DE S S ERT S

From su­per sim­ple to sim­ply stun­ning, we’ve got the right dessert recipe for ev­ery kind of cook— or non­cook.

Rachael Ray Every Day - - Shop Talk - RECIPES BY JANET TAY­LOR MC­CRACKEN

CRAN­BER­RYA­MARETTI PAR­FAITS SERVES 8 | AC­TIVE: 15 MIN TO­TAL: 15 MIN

This is a spin on Eton mess, a clas­sic (and easy!) Bri­tish dessert made by lay­er­ing fruit, crushed meringues, and whipped cream. In our Thanks­givingi­fied ver­sion, we use gin­ger-cran­berry sauce and crunchy al­mond cook­ies. 3 cans (about 14 oz. each) whole- berry cran­berry sauce 11/2 tsp. grated peeled

fresh gin­ger 2 cups heavy cream 1/4 cup black rasp­berry liqueur (such as Cham­bord or Bols) 11/2 tsp. al­mond ex­tract 16 large or 48 mini amaretti

cook­ies, coarsely crushed In a medium bowl, stir the cran­berry sauce and gin­ger. In a large bowl, us­ing an elec­tric mixer, beat the cream, rasp­berry liqueur, and al­mond ex­tract un­til semi­firm peaks form, about 2 min­utes. Di­vide half the cran­berry-gin­ger sauce, whipped cream, and cook­ies among 8 bowls. Re­peat the lay­ers with the re­main­ing sauce, cream, and cook­ies. Serve im­me­di­ately.

MAKE IT AHEAD

The cran­ber­ry­gin­ger sauce and whipped cream can be made up to 8 hours ahead. Cover them sep­a­rately and re­frig­er­ate. You might need to take a whisk to the whipped cream to freshen it up be­fore us­ing. Build the par­faits just be­fore serv­ing.

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