I’m a little obsessed with tasting-sized portions right now, thanks to the most awesome little tasting dishes ever. For the latest dinner party, I made strawberry shortcake and banana cream pie parfaits. People are way more apt to eat more desserts when they’re in tiny little containers and served with tiny little spoons.
Strawberry Shortcake Parfait
Makes 8 little parfaits
8 strawberries, sliced very thinly and sweetened with confectioner’s sugar, if necessary
12 vanilla wafer cookies, crunched into smaller pieces
1/2 cup whipped cream
1-2 Tbs. confectioner’s sugar
Chocolate syrup (or enough chocolate and cream to make a little bit of ganache)
First, whip the cream and sugar in an electric mixer or hand mixer.
In each parfait, put one crunched up vanilla wafer at the bottom of glass. Then, after putting whipped cream in a plastic bag, then cutting of the end (to create a piping bag), squeeze about 1-2 Tbs. whipped cream on top. Add two strawberry slices, a bit of chocolate syrup or chocolate ganache on top, more cookie crumbles, two more strawberry slices and whipped cream. Then, add another dollop of whipped cream and one additional strawberry slice on top for a garnish.
Banana Cream Pie Parfait
Makes 6 parfaits
Vanilla pudding (made according to package directions and refrigerated until set)
1 banana, cut into small slices
6 vanilla wafer cookies
6 vanilla wafer cookies, smashed up into smaller pieces
1/4 cup whipped cream
1 Tbs. whipped cream
First, whip the cream and sugar in an electric mixer or hand mixer.
Put one whole cookies at the bottom of the parfait dish, then about 1/2 Tbs. vanilla pudding, then 2 banana slices, enough vanilla pudding to cover all banana slices, one crumbled cookie, three or four more banana slices, then enough pudding to cover all banana slices. Add a big dollop of whipped cream on the top of the whole dessert.