Name: Berry Parfaits
Cuisine: Traditional
Ingredients: CRUMBS:; 24 vanilla wafers; 1/2 stick unsalted butter, melted; 1/8 teaspoon saltCUSTARD:; 3 large egg yolks; 3/4 cup granulated sugar; 2 tablespoons cornstarch; 1/8 teaspoon salt; 1/2 cup water; 1/4 cup whole milk; 1 1/2 teaspoons grated lemon zest; 1/4 cup fresh lemon juice; 1 tablespoon unsalted butter; For the topping:; 1/2 cup chilled heavy cream; 2 tablespoons confectioners’ sugar, for dustingFOR THE ASSEMBLY:; 1 cup fresh or thawed frozen blueberries, strawberries, blackberries or raspberries

Berry Sorbet

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Author: Crystal Barto, Emily's Restaurant

Ingredients

Scale

4 pound fresh berries
½ cup lemon juice
1 cup water
2 cups sugar

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Instructions

Place berries in a food processor and blend until raspberries begin to smooth out. Add in remaining ingredients and pulse for one more minute until all ingredients are combined.
Place a cheese cloth or fine mesh strainer over a large bowl and scrape berry mixture into the bowl. For this next step I recommend gloves unless you want your hands to be a lovely shade of reddish-purple. Pull the ends of the cheesecloth together, twist, and begin to squeeze the liquid. Continue until you feel like you only have seeds left.
Cover bowl with plastic wrap and chill in the refrigerator for 2-3 hours. Once chilled, pour into ice cream maker and freeze according to your ice cream maker’s directions.

Find it online: https://www.weaversorchard.com/sorbet-compote-parfaits/