Folks, we've got a lemon problem around here. Last night I was up late looking (make that drooling) at lemon desserts and today, there's talk of of lemon tarts over in The Kitchen Goddess group. I guess it's not so much of a problem as it is a craving. Since the KG girls have us covered on the decadent baking side of things, I thought I'd share this super simple lemon truffle parfait - and by simple I mean buy your ingredients ahead of time and throw them all together! It's an easy make ahead dessert that will be perfect at an afternoon luncheon, or while sitting on the couch in front of the tv... To check out the recipe,
Make this dessert ahead of time and store it, well covered, in the fridge. When you're ready to serve, top with the mint leaves and a dollop of whipped cream and serve with long iced tea spoons.
1/2 cup whipping cream + some for topping
1/2 cup white chocolate chips
1 cup lemon curd (make your own or buy it store bought)
6 sugar cookies
1 cup fresh raspberries
4 mint sprigs
In small heavy saucepan, combine 1/2 cup whipping cream with the white chocolate chips. Melt over low heat, stirring frequently, until mixture is smooth. Place mixture in refrigerator for 30-40 minutes, stirring occasionally, until cold. Then beat the white chocolate mixture until soft peaks form. Fold into lemon curd until mixture is smooth and blended.
Break cookies into 1" pieces. In four parfait glasses, layer cookies with the raspberries and lemon curd mixture. Cover and refrigerate until serving time. Garnish with mint and additional whipped cream at serving time. Serves 4