These light and fresh Coffee & Cream Parfaits pair perfectly with the S'more Brownies. By @life.and.liz
- Makes: 4 parfaits
- Time: 3 hours
Ingredients
For the cream:
- 1 cup water
- 1 tbsp Great Lakes Culinary Gelatin
- 1/4 cup sugar
- 3/4 cup heavy cream
- 1 tsp vanilla
For the coffee:
- 2 cups of water, divided
- 2 tbsp Great Lakes Culinary Gelatin
- 2 Tablespoons instant coffee
- 1/2 cup sugar
Directions
- Add 1 cup of water to saucepan and heat over medium-high heat. Add in 1 tablespoon of gelatin, stirring well with a rubber spatula. Once gelatin is dissolved, add 1/4 cup of sugar. Continue to heat and stir to dissolve completely.
- Add heavy cream and stir to combine. Pour into large container with a spout and pour evenly into 4 parfait cups, or small mason jars. Allow to set in the refrigerator for 1 hour.
- Heat another 1 cup of water in the microwave until warm. Stir in instant coffee grounds until dissolved. Set aside.
- Add remaining 1 cup of water to saucepan and heat over medium-high heat. Stir in remaining 2 tablespoons gelatin with a rubber spatula. Once dissolved, add 1/2 cup of sugar. Continue to heat and stir to dissolve completely. Add coffee and stir to combine.
- Pour into large container with a spout and pour evenly into cups with the heavy cream layer. Coffee may start to dissolve cream layer a little, and that's okay. If this occurs, gently stir the coffee layer to combine the cream.
- Allow gelatin to set completely in the refrigerator, about 2 hours. Top with whipped cream before serving.
- Gelatin parfaits stay fresh in the refrigerator, covered, up to 1 week.
