Rachel’s Light and Fluffy Parfait

BY: April Mallare

POSTED: March 3, 2025

IN: Appetizer

Ingredients:

Bella Nonnas Ultra Premium EVOO* to Coat Pan
2 cups fresh raspberries (8 ounces)
3 tablespoons Bella Nonnas 18 Year aged Traditional Balsamic
1/3 cup raw sugar (turbinado)
1 cup mascarpone, at room temperature (8 ounces)
1/4 cup sour cream, at room temperature
3 tablespoons honey
Bella Nonnas Balsamic Vinegar of choice for drizzle

*Bella Nonnas Persian Lime Olive Oil would be fantastic in this recipe. Then top with lime zest at the end. Strawberriew will also work well.

Cooking Instructions:

Line a small baking sheet with wax paper. Coat pan with EVOO.
In a small bowl, carefully toss the raspberries and aged balsamic together.
Let the mixture stand for 15 minutes.
Heat a 10-inch nonstick skillet over medium heat.
Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes.
Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot).
When cool enough to handle, crumble into small pieces.
In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.
Ladle the raspberry mixture into 4 (8-ounce) glasses.
Scoop cheese mixture into glass next.
Sprinkle with sugar crumble
Drizzle with your favorite Bella Nonnas Balsamic Vinegar

Cooking Time : 5 min
Servings : 4

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