
I don't normally post about food here but I got a lot of questions about this creation so I figured I would put a post up about it so people can find it and create their own! I was inspired by the whole "food in mason jars" trend combined with the Fourth of July flag cakes (did that last year and while it was awesome it was way too much effort and also not quite what I wanted to eat on a hot summer day) It also helped seeing the ridiculous pride Oreo (which I would never eat for several reasons but is a great idea) and the ensuing backlash – who doesn't like rainbows and cookies?
It's funny cause I thought for sure I had seen this recipe somewhere and I was stealing it, but I searched and searched and could not find anything – so maybe, just maybe I came up with a (slightly) original idea? So rare these days!
Anyway, the biggest inspiration was my local farmers market where I go ever Saturday morning to see that array of fresh produce – truth is the beauty of all the fresh colorful fruit was the ultimate inspiration for this dessert. The best part about these is there is TONS of room for customization – you could change out almost all the fruit or the colors with the same basic principles. Mine happened to be gluten and dairy free but that part is up to you as well.
NOTE – I wanted to do a 6th layer of purple grapes on the bottom but the jars were just not tall enough. With taller jars you can do more layers!
Yield – 8 parfaits in 16 oz jars, 1 jar/serving per person.
Time – 1-2 hours to prepare (not including time to make and cool pound cake)
Required
8 mason jars – I used these – wide mouth works best
Small spatula
Hand or stand mixer
Ingredients
2 pints fresh strawberries
5 fresh nectarines or peaches
1 jar fresh orange/yellow colored preserves (I used Nectarine/Apricot)
1 pound cake, prepared and cooled (store bought or homemade, I made a gluten free one from Pamela's vanilla cake – pound cake recipe on back)
5 fresh kiwis
2 pints fresh blueberries
For whipped cream – I used coconut milk cream for its texture and because I'm obsessed with coconut milk, alternative you can make regular whipped cream)
3 cans of full fat coconut milk (I used whole foods brand) stored upright (do not shake) and chilled in the refrigerator for at least an hour with mixing bowl and beaters
~4 T powdered sugar
~2 t vanilla extract (I used bourbon vanilla)
To make the coconut whipped cream
1. Open the cans of coconut milk being careful not to shake or turn upside down. Coconut milk will separate in the can and you want only the top opaque white part not the more translucent bottom part – you can use about half the contents of each can and either discard the rest of use for other coconut milk based recipes
2. Whip immediately using hand or stand mixer, at a low setting first then faster – the coconut milk should whip up pretty fast – as you turn the mixer higher add the sugar and vanilla a bit at a time, taste and adjust to your palate
3. Wash all the fruit, remove tops of berries, skin of peaches/nectarines, skin and spins of kiwis, etc. Cut all into bite sized pieces and separate – this will give you an idea of how much you can put in each jar.
4. Slice the pound cake into ~3/4 inch slices – if large enough to do in one piece, press the rim of a mason jar into each slice to get a nice round piece with no crust. If your pound cake is too small, cut the edges of two pieces and butt them up together – then use the mason jar to cut two half-moon pieces that will make your round piece of cake.
NOTE - I did 1 jar as a dry run all the way through just to make sure my proportions and layer were right but once I got it down it was easy to do them all at the same time each layer at a time.
5. Start with putting a dollop of cream on the bottom of each mason jar – try to keep the cream in the center and avoid hitting the sides of the mason jar. The small spatula was essential for this.
6. Place a layer of washed and dried blueberries in each jar, up to approximately 1/5 of the way up between the bottom of the jar and the bottom of the rim (remember what you put up the rim will not show through the side which is sort of the point of putting this in a mason jar)
7. Put another dollop of cream on top of the blueberries, again careful to put it in the center and not touch the sides. Fill up with kiwi bites to about 2/5 of the way up the jar.
8. Place another dollop of cream on top of the kiwis, you know the drill – don't touch the sides. Place your round layer of cake on the jar (or 2 half-moons) – you might need to cut a tiny amount off each round or in inside of one moon to make it fit – it should be snug and go about 3/5's of the way up the jar
9. Using a teaspoon put about 2 dollops of the preserve on top of the cake, again start in the center and spread to the edges careful to keep the clean and as even as possible.
10. Home stretch! Put the nectarines/peaches on top of the preserves, ending up about 4/5's of the way up.
11. One more dollop of cream in the center and then finish with strawberries up to the top of the jar. Put the tops of the jars and you are done and ready to enjoy an awesome summer treat!