Salute to summertime togetherness with this star spangled treat featuring Hibiscus Mango, White Peach and Blackberry Jasmine iced teas from our Summer Iced Tea Celebration Kit. Who knew red, white and blue could taste so exceptional? Developed by expert baker and tea enthusiast, Karlee Flores of Olive and Artisan.
Makes: 4 parfaits
Active Time: 30 minutes
Total Time: 6 hours 30 minutes
Ingredients:
First Layer:
- 1 sachet Hibiscus Mango
- 2 packets flavorless gelatin
- 1/2 cup sugar
- 2 1/2 cups cold water, divided
Second Layer:
- 1 sachet White Peach (Summer Iced Tea Celebration Kit exclusive flavor)
- 2 packets flavorless gelatin
- 1/2 cup sugar
- 2 1/2 cups water, divided
- 1/4 cup whole cream
Third Layer:
- 1 sachet Blackberry Jasmine
- 2 packets flavorless gelatin
- 1/2 cups sugar
- 2 1/2 cups water, divided
- Whipped cream for topping
Directions:
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In a small bowl, add in 1/2 cup of cold water and sprinkle the gelatin directly on top of the water. Let sit for about 5 minutes to bloom. Meanwhile, in a medium saucepan, toss in the remaining 2 cups of the water with Hibiscus Mango sachet and the sugar. Place over low heat and let come to a simmer.
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Remove from the heat, remove the sachet and whisk in the bloomed gelatin. Continue to stir until all the gelatin has dissolved, about 3 minutes.
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Pour into the bottom of 4 tall milk shake glasses or about 8 small parfait glasses until 1/3 of the way full. Place in the fridge to set for 2 hours.
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Once set, start the second layer.
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In a small bowl, add in 1/2 cup of cold water and sprinkle the gelatin directly on top of the water. Let sit for about 5 minutes to bloom. Meanwhile, in a medium saucepan, toss in the remaining 2 cups of the water with White Peach sachet and the sugar. Place over low heat and let come to a simmer.
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Remove from the heat, remove the sachet and whisk in the bloomed gelatin. Continue to stir until all the gelatin has dissolved, about 3 minutes. Whisk in the cream just until combined.
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Pour evenly over the top of the set parfaits and place back in the fridge for another 2 hours to set.
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Once set, start the third layer.
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In a small bowl, add in 1/2 cup of cold water and sprinkle the gelatin directly on top of the water. Let sit for about 5 minutes to bloom. Meanwhile, in a medium saucepan, toss in the remaining 2 cups of the water with Blackberry Jasmine sachet and the sugar. Place over low heat and let come to a simmer.
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Remove from the heat, remove the sachet and whisk in the bloomed gelatin. Continue to stir until all the gelatin has dissolved, about 3 minutes.
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Pour evenly over the top of the set parfaits and place back in the fridge for another 2 hours to set.
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Top each parfait with a swirl of whipped cream before serving.
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Enjoy.