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Raspberry & Dulce di leche Parfait
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Raspberry & Dulce di leche Parfait
Dulce de leche is a velvety caramel prepared with evaporated milk. In our method we place the can of sweetened condensed milk in a saucepan immersed in water brought to boil, then simmered for 2h30 over low heat. Our parfaits are served in small glasses with base of crushed biscuits, layered with dulce de leche, topped with fresh raspberries and whipped cream. A simple but quite exquisite dessert! Noted that dulce de leche can be stored for one month in the refrigerator and can be used in many others recipes. It's a divine garnish on cake or ice cream. To serve as a sauce, warm in a bain-marie, pan or microwave for a few minutes.
Raspberry & Dulce di leche Parfait
| Prep time: 10 minutes |
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| Cooking time: 2h30 (for dulce de leche) + 1 minute to liquefy |
| Servings or yield: 6 to 8 |
| Difficulty level: Easy |
| 2 can of sweet condensed milk (300 ml each) Eagle Brand type |
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| 1 small fresh raspberry hoop |
| 1 box of 275 g Christie life style bran crunch cookies or other |
| 500 ml whipping cream |
| 6 to 8 small glasses for serving |
Preparation
Place cans (without the paper label) in a saucepan and cover with water. Bring to boil, cover and reduce over low heat. Simmer for 2h30 while checking the water level several times. Cans must be submerged for the duration of the cooking.
Remove cans from the water and let cool before opening (do not open canned food if it is still hot). Can be stored 1 month in the refrigerator.
Crush the cookies with a kitchen pestle. When you are ready to prepare the parfaits, place dulche de leche in a saucepan and heat for 1 minute over medium heat or until the preparation is liquified but not too hot. Begin by adding a layer of crushed cookies in the bottom of each glasses and a layer of dulche de leche. Add a second layer of cookies and refrigerate until ready to serve.
When your are ready to serve, add fresh raspberries. Topped with whipped cream, serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Place cans (without the paper label) in a saucepan and cover with water. Bring to boil, cover and reduce over low heat. Simmer for 2h30 while checking the water level several times. Cans must be submerged for the duration of the cooking.
2 - Remove cans from the water and let cool before opening (do not open canned food if it is still hot). Can be stored 1 month in the refrigerator. Crush the cookies with a kitchen pestle.
3 - When you are ready to prepare the parfaits, place dulche de leche in a saucepan and heat for 1 minute over medium heat or until the preparation is liquified but not too hot.
4 - Begin by adding a layer of crushed cookies in the bottom of each glasses and a layer of dulche de leche.
5 - Add a second layer of cookies and refrigerate until ready to serve.
6 - When your are ready to serve, add fresh raspberries.
7 - Topped with whipped cream, serve and enjoy!
