Summer Berry Bliss Parfait

1. Puree the Berries

Puree the strawberries and raspberries together in a food processor until smooth. Then, press the puree through a fine-mesh strainer to remove the seeds, ensuring a silky texture.

2. Hydrate the Gelatin

Take a small amount of the berry puree and sprinkle the gelatin over it, allowing it to hydrate for about 5 minutes.

3. Heat the Berry Puree

Heat the remaining berry puree in a small saucepan over medium heat until it's warm but not boiling. Once the puree is warm, stir in the gelatin mixture until it completely dissolves.

4. Whip the Cream

While the berry mixture cools, whip the chilled heavy cream in a stand mixer or with a hand-held mixer until it forms soft peaks.

5. Fold in Sour Cream, Vanilla, and Sugar

Gently fold in the sour cream, vanilla extract, and sugar until everything is well incorporated.

6. Combine Berry Puree with Cream

Reserve a portion of the whipped cream mixture and then fold the cooled berry puree into the remaining whipped cream mixture until you achieve a uniform pink mixture.

7. Macerate Additional Berries

To macerate additional berries, sprinkle them with sugar and let them sit for about an hour at room temperature. This step draws out the natural juices of the berries, enhancing their flavor.

8. Layer the Parfait

Layer the macerated berries and the creamy fruit filling in tall parfait or sundae glasses. Top each parfait with the reserved whipped cream mixture and a sprinkle of crushed wheat crackers for a delightful crunch.

9. Garnish and Serve

For an extra touch, garnish with fresh mint sprigs if you like. Serve the parfaits immediately or refrigerate them for a few hours before serving to let the flavors meld together.