CRUSHED COOKIES
Whatever happens to your last few cookies, there's a parfait layer in your future.
Level 1
Cookie Crumble Parfait
Serves 4-6
Freezing Time: 30 minutes or until firm
2 cups finely crushed crushed cookies (pirouettes, piroulines, peanut butter, chocolate chip, or sandwich cookies)
½ tsp. lemon zest
Raspberry sauce, chocolate or maple syrup
Optional garnish: mint leaf
Glassware suggestions: small glasses, ice cream bowls, footed dessert cups, or brandy glasses
- Place cookies in re-sealable bag, squeeze air out, and using rolling pin or jar, roll over bag until cookies are reduced to fine crumbs. Take ice cream out of freezer, to soften at room temperature for approximately 15 minutes.
- Place 2 tablespoons of cookie crumbs in the bottom of each serving dish. Press down crumbs until firmly packed. Add ½ scoop of ice cream on top of crumbs, smoothing out with back of spoon and sprinkle on pieces of lemon zest; repeat with a second layer of cookie crumbs and lemon zest followed by a second layer of ice cream.
- Place serving dishes in freezer to firm up ice cream mixture, approximately 15-20 minutes.
- Five minutes before serving, remove from freezer and with a damp paper towel wipe glass rim clean of stray ice cream or crumbs.
- Pour sauce over crumbs to ½” depth. Garnish, and enjoy.
Raspberry Sauce:
- Soften frozen raspberries* at room temperature for approximately 15 minutes until they slip out of container easily.
- Place contents in shallow, uncoated saucepan. Bring to a boil then lower heat to a simmer. Continue cooking until volume has been reduced by approximately one third. Pour mixture through a sieve, cheesecloth, or strainer, separating juice from seeds. Press remaining pulp with the back of a spoon to extract any additional juice.
* Or make Todd Stein's raspberry sauce from past peak raspberries.
Cooking Tip: If only unsweetened frozen raspberries are available, add 1/3 cup sugar plus 1 cup water. Stir raspberry mixture over high heat stirring until sugar is completely dissolved.
