Photo: Romulo Yanes
Active Time
30 Mins
Total Time
3 Hours
Yield
Serves 6 (serving size: 1 parfait)

Reminiscent of a stir-and-chill boxed-gelatin dessert from the 1970s, this dessert is at once creamy, fruity, and fluffy. We use pure pomegranate-cranberry juice for this fun twist on standard boxed-gelatin treats, but you can use almost any juice flavor you wish (pineapple, kiwi, ginger, and a few others will interfere with the gelling process). And while the dessert looks complex, the 4-ingredient recipe is pretty darn simple. The ice bath is the key to whipping the gelatin to a foam in step 2—it quickly cools down the liquefied juice-gelatin mixture so that the gelatin begins to do its gelling magic while you whisk. And since it’s foam, it’s light enough to land on the first gelatin layer without sinking. The whipped cream layer gets added structure from a little gelatin; this keeps it from melting back into cream.

How to Make It

Step 1

Pour 2 envelopes gelatin over 1 cup cold juice in a large bowl; let stand 5 minutes. Heat 3 cups juice in a microwave-safe dish at HIGH for 3 to 4 minutes or until scalding hot; pour over gelatin mixture, stirring until dissolved. Pour 1/3 cup of mixture into each of 6 glasses, reserving remaining mixture. Refrigerate 15 minutes.

Step 2

While gelatin chills, place bowl with remaining gelatin mixture in a larger bowl filled with ice water. Vigorously whisk mixture until it becomes a dense, pale-pink foam and no liquid remains (about 10 minutes). Evenly divide foam among glasses. Chill 30 minutes.

Step 3

Place remaining 1/4 cup juice in a small microwave-safe dish; sprinkle with remaining 1/2 teaspoon gelatin, and let stand 5 minutes. Microwave mixture at HIGH 1 to 1 1/2 minutes or until gelatin is dissolved. Cool.

Step 4

Combine cream and vanilla in a bowl; whisk just until the whisk begins to leave trails in the cream. Add microwaved gelatin mixture in a steady stream while whisking; beat just until soft peaks form. Evenly spoon cream over foamy gelatin layer in glasses; chill 2 hours or until all layers are thoroughly set.

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