Gingersnap and Jam Parfaits

Martha Stewart Living, 2005

Makes 4 servings

    3/4 cup red currant jelly                                      
    3 tablespoons lemon juice                                      
    1/2 cup creme fraiche or sour cream                            
    3/4 cup heavy cream                                            
    1/4 cup sugar                                                  
    3/4 teaspoon vanilla extract                                   
    1/4 teaspoon ground cardamon                                   
    1/4 teaspoon ground ginger                                     
    8 gingersnaps crushed (1/2c)                                   

PREP TIME: 20 MIN/TOTAL TIME: 20 MIN.

Whisk together jam and lemon juice in a small bowl; set aside. Beat the creme fraiche, cream, sugar, vanilla, and spices with an electric mixer until mixture holds stiff peaks. Gently fold in 1 tablespoon jam mixture with a rubber spatula, creating red swirls.

Layer 1 heaping tablespoon cream mixture, 1 tablespoon crushed cookies, and 1 tablespoon jam mixture in a small glass. Repeat layering; top with a dollop of cream mixture. Make 3 more parfaits. Refrigerate until ready to serve, up to 1 hour.

MY NOTE: Might want to try raspberry or strawberry jam (preferable to jelly).  Need to double amount of cookies or else it's too much whipped cream.

MXF