Berry Basil Parfait

Berry Basil Parfait

Comments: Coconut milk has to be refrigerated for 6 to 12 hours before using.
Prepare at least 3 hours before serving, even though fruits mixture will keep overnight and whipped coconut cream for up to 1 week, refrigerated into an airtight container.
Servings: 6 to 8
Ingredients Preparation

2 cups [500 mL] frozen mixed berries
1/2 cup [100 g] sugar
3/4 cup [190 mL] orange juice
1 [1-tablespoon / 7-g] pack unflavored gelatine
3 tablespoons [45 mL] water
1 tablespoon [1 tablespoon] balsamic vinegar
Frozen blackberries, partially thawed, to decorate
6 to 8 fresh basil leaves, to decorate

Coconut Whipped Cream

1 [14-ounce / 400-mL] can cold coconut milk, refrigerated for 6 to 12 hours
1 tablespoon [15 mL] maple syrup
1/2 teaspoon [2.5 mL] almond extract



Into a food processor, puree together frozen mixed berries, sugar and orange juice until smooth; set aside.
Sprinkle unflavored gelatine into a small casserole; pour in water and balsamic vinegar; leave to rest for 5 minutes.
Stirring, dissolve gelatine over low heat.
Remove from heat before mixing in reserve berries mixture.
Evenly our into 6 to 8 see-through dessert glasses.
Refrigerate for at least 3 hours, until set.
For the coconut whipped cream, delicately remove cold coconut milk from the refrigerator.
Really slowly turn the can over; open-up the can.
Slowly pour coconut water into an airtight container [refrigerate and use for smoothies].
Using an electric beater, whip coconut cream until of whipped cream consistency.
Whip in maple syrup and almond extract.
Use this whipped cream immediately or keep for up to 1 week, refrigerated into an airtight container.
Just before serving, top each parfait with partially thawed blackberries, then with a dollop coconut whipped cream.
Decorate each a fresh basil leaf and, serve.