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Categories:
custard vanilla pudding milk vanilla bean vanilla brandy fresh fruit lemon juice sugar lemon verbena leaf balm leaves cream whipping cream vanilla extract sugar shortcakes
Viewed: 45 - Published at: 5 years agoIngredients
- For the Vanilla Pudding Custard
- 1 (8 ounce) package vanilla pudding mix (not instant)
- 3 1/2 cups whole milk
- 1 vanilla bean, split and scraped
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons brandy (or cognac)
- For the Fruit Salad
- about 3 cups fresh fruit (I used blackberries, blueberries, apricots, strawberries, and bananas)
- 1 tablespoon lemon juice
- 1/4 cup sugar (to taste)
- 1 tablespoon finely minced fresh lemon verbena leaf
- 1 tablespoon finely chopped fresh lemon balm leaves
- For the Vanilla Whipped Cream
- 1/2 pint whipping cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons sugar
- 8 prepared mini shortcakes
Method
- Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate.
- Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened.
- Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form.
- Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.
