Sometimes you have leftovers and you imagine giving them a second life. And sometimes that second life is even better than their first!
Food reincarnation, baby.
I had kept leftover dough from my Ginger Sables frozen away and had made some blood orange curd earlier this week with varying ideas of what to do with it.
There sat my old-fashion milk shake glasses begging to be used. The blackberries and the faint peach color of the blood orange curd was too beautiful not to put next to each other.
And then of course- whipped cream to end it all.
This dessert turned out so good that J ate both servings before I hardly got the chance to try my own creation.
The spoonfuls I did eat were tangy, sweet and creamy. Rounded off with the subtle and rather unexpected taste of ginger from the cookie crumbles and a pop of tart from the blackberries.
Made on a wing and prayer, my Cookie Crumble and Fruit Parfait turned into a rather nice affirmation that putting an idea into action may not be the disaster you imagine it to be.
So be brave and look at what is in your fridge, in your cupboard or in your spring garden. Trust your taste buds and your day dreams and whip something up.
Or whip this up and make your own variation !
Cookie Crumble and Fruit Parfait
Makes 4 parfaits (depending on size of glass)
1 recipe of citrus curd
1/2 cup heaving whipping cream
2 pints of berries (blackberries, strawberries, raspberries, blueberries)
- Make citrus curd and chill.
- Bake sable (or preferred cookie dough) crumbles at 350 degrees until golden brown. Allow to fully cool.
- Whip cream to stiff peaks. Add sugar if you want it to be sweeter but remember the curd is plenty sweet.
- Put a layer of berries in parfait glasses.
- Spoon a layer of whipped cream over berries.
- Spoon a layer of curd.
- Scatter cookie crumbles over curd.
- Scatter berries for next layer.
- Repeat until the parfait glass is full. Top with whipped cream.
- Chill for 30 minutes in refrigerator and serve.