Gingersnap-and-Jam Parfaits

By mollydahma

Ingredients

• 3/4 cup red-currant jam or jelly
• 3 tablespoons fresh lemon juice
• 1/2 cup creme fraiche or sour cream
• 3/4 cup heavy cream
• 1/4 cup sugar
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 8 (about 1/2 cup) gingersnap cookies, crushed

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.