When I picked Plumster up from summer camp today, she declared that she was making a surprise for me. “I will make a surprise for you too!” I replied enthusiastically as we climbed into my car.
Dinner tonight consisted of baked panko chicken and a huge mixed green salad. As I rummaged through the refrigerator looking for something to reciprocate Plumster’s surprise, I came across a handful of blueberries and a pint of gorgeous strawberries. A light bulb flashed: I will make her a surprise dessert which I will name, the “Independence Parfait”!
I took out my trusty handheld mixer and made some whipped cream. I like to whip my own cream because it allows me to control its flavor and sweetness. Tonight, I flavored it with some vanilla extract and deepened the complexity with a dash of almond extract. I have to credit the almond addition to a good friend of mine. We visited with her last weekend. Always a gracious host and a wondrous cook, she ended the meal with fresh homemade strawberry ice cream with a hint of almond. That little dash of almond extract totally added a whole new level of sophistication.
After the dinner plates were put away, I took out our parfait glasses and spooned in the almond vanilla whipped cream, fresh strawberries, and blueberries. Voila! My Independence Parfait made its grand entrance onto the dining table. Monkey King and Plumster clapped wholeheartedly and I felt like a hero.
Happy Fourth of July, everyone!
Makes 3 servings
- 1 cup heavy whipping cream
- 1 Tsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 pint fresh strawberries, diced
- 1 pint fresh blueberries
- Whip heavy whipping cream with sugar, vanilla and almond extract until ribbon is formed
- Spoon in the whipped cream in a pretty glass
- Top whipped cream with fresh strawberries and blueberries
- Enjoy the standing ovation while dessert is being served :)