Cherry Parfait

Preparation time: 15 minutes
Cooking time: 45 minutes
Degree of ease: Medium

Ingredients

• 2 packets of Jena Cream Chantee Powder
• 1/4 cup of milk
• 4 tablespoons of sugar
• 1 cup of crushed biscuit
• 1 tablespoon of melted butter
• 1 cup of Cherries (or Cherry jam)
• 1 packet of Jena Cherry Flavor Jelly
• 1/4 cup of water can be added in case of natural Cherries
• 1 packet of Jena Vanilla

How to prepare

1. 1. To prepare the cream layer: In a deep bowl, Jena Cream Chantee powder should be emptied with adding milk and sugar, then the mixture should be whipped by an electric paddle until we get harmonic cream and placed in the refrigerator to cool down.
2. To prepare the Cherry: A cup of Cherries (or Cherry jam) should placed in a pot over low fire and the water could be used in the case of using natural Cherries with a packet of Jena cherry or Cherry flavor Jelly and a packet of Jena Vanilla too, and left until the mixture begins to boil. The mixture should be stirred then mashed into the pot (mashing could be by any Cherry mashing tool. The purpose is just mashing Cherries well to get the required smooth texture), left until we get a smooth texture of Cherries and put in another pot to cool down for a short time.
3. To prepare the biscuit layer: Crushed biscuits should be rubbed with melted butter in a tray, spread well and toasted in the oven for 5 minutes at 150 ° C until the biscuits get brown color and left to cool down.
4. To serve Parfait: An equal layer of biscuits should be placed in serving cups, and then the cream should be placed in the Cornet (a tool that looks like a funnel which is used to pour the cream smoothly and beautifully on the desserts in which the cream should be placed) and we start to pour or squeeze it in the cups evenly, and then an abundant layer of Cherry sauce (prepared in stage 3) should be placed and the process should be repeated to the top of the cup and put in the refrigerator for two hours before serving.

Note: When using Cherry jam instead of Cherries, it is better to reduce the amount of sugar added to the cream chantee to reduce excess sweetness.