Chamomile desserts offer a delightful way to enjoy summer with their light, invigorating flavors. Popular options include Chamomile Infused Lemonade Popsicles, Lavender Chamomile Cupcakes, and Chamomile Honey Ice Cream. For a fruity twist, try the Chamomile Raspberry Tart or Chamomile and Peach Galette. Other enticing choices encompass Chamomile Blueberry Chia Pudding, Chamomile Matcha Cheesecake, and Chamomile Vanilla Cream Parfaits. These desserts not only showcase the calming effects of chamomile but also elevate any gathering. More enticing recipes await exploration.

Contents

Chamomile Infused Lemonade Popsicles

SAVE IT

Chamomile Infused Lemonade Popsicles are a revitalizing summer treat that blends the soothing flavors of chamomile tea with zesty lemonade. This delightful dessert is perfect for warm sunny days, family gatherings, or simply as a way to cool off in the heat while offering a unique twist on traditional popsicles.

Preparation time for this recipe is approximately 15 minutes, with an additional 4-6 hours for freezing, making it simple and easy for both adults and kids to enjoy.

Ingredients:

2 cups water
3 chamomile tea bags
1 cup freshly squeezed lemon juice (about 4-6 lemons)
1/2 cup honey or agave syrup (adjust sweetness to taste)
1 cup cold water
Lemon slices and chamomile flowers (for garnish, optional)

Instructions:

In a small saucepan, bring 2 cups of water to a boil. Remove from heat and steep the chamomile tea bags for about 5-7 minutes, or until the desired strength is achieved.
Remove the tea bags and stir in the honey (or agave syrup) until fully dissolved. Let the chamomile infusion cool to room temperature.
In a large mixing bowl, combine the cooled chamomile tea, freshly squeezed lemon juice, and the additional cup of cold water. Mix well to combine.
Pour the mixture into popsicle molds, leaving a little space at the top for expansion as they freeze. If desired, add lemon slices or chamomile flowers into the molds for added visual appeal.
Insert the popsicle sticks and freeze for at least 4-6 hours, or until solid.
To release the popsicles, run the molds under warm water for a few seconds, then gently pull out each popsicle.

Variations and Tips:

For a fruity twist, add pureed strawberries, raspberries, or peaches to the lemonade mixture before pouring it into molds.
Consider infusing the popsicles with other herbs like mint or basil for added layers of flavor.
If you prefer a slightly creamier texture, mix in a cup of coconut milk or yogurt with the lemonade mixture.
If you don’t have popsicle molds, use small paper cups and place a popsicle stick in each cup before freezing.
These popsicles can be enjoyed adult-style; try adding a splash of gin or vodka to the lemonade mixture for an adult treat!

Enjoy your revitalizing Chamomile Infused Lemonade Popsicles this summer!

Lavender Chamomile Cupcakes

SAVE IT

Lavender Chamomile Cupcakes are a delightful, aromatic treat that perfectly captures the essence of summer. These cupcakes are soft, fluffy, and infused with the calming taste of chamomile and the floral notes of lavender. Ideal for tea parties, garden gatherings, or as a soothing dessert after a long day, they take about 45 minutes to prepare from start to finish.

Each bite offers a unique twist on traditional cupcakes that will charm your guests and leave them asking for more.

Ingredients:

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 cup buttermilk
2 large eggs
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp dried chamomile flowers
1 tbsp culinary lavender buds
1 tsp vanilla extract
1/2 cup powdered sugar (for frosting)
2 tbsp cream cheese (for frosting)
1 tbsp milk (for frosting)
Optional: additional lavender flowers for garnish

Cooking Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate small bowl, mix dried chamomile and lavender with a couple of tablespoons of sugar to help release their flavors.
Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
Add Wet Ingredients: Add the eggs one at a time, followed by buttermilk and vanilla extract. Mix until combined and smooth.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the cupcakes light and airy.
Fill Cupcake Liners: Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prepare Frosting: In a medium bowl, mix cream cheese and powdered sugar until smooth. Add milk a tablespoon at a time until you reach your desired consistency.
Frost Cupcakes: Once the cupcakes are completely cool, frost them with the cream cheese mixture and sprinkle with additional lavender flowers for garnish if desired.
Serve and Enjoy: Serve your Lavender Chamomile Cupcakes at room temperature and enjoy their delightful flavors with a cup of tea!

Variations and Tips:

Floral Infusions: Experiment with other dried flowers like rose or hibiscus for a different flavor profile.
Herb Twists: Add finely chopped herbs like mint or basil for an interesting twist.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month (without frosting).
Decoration Ideas: Top the frosting with edible glitter or a drizzle of honey for an extra touch of summer!

Chamomile Honey Ice Cream

SAVE IT

Chamomile Honey Ice Cream is a delightful, creamy dessert that captures the soothing essence of chamomile flowers paired with the natural sweetness of honey. This homemade ice cream is perfect for warm summer days, making it an ideal treat for family gatherings, celebrations, or simply a cozy evening on the porch.

With a preparation time of about 20 minutes and allowing for freezing time, you can enjoy this invigorating flavor combination with minimal effort!

Ingredients:

2 cups heavy cream
1 cup whole milk
1 cup honey
1 tablespoon dried chamomile flowers
1 teaspoon vanilla extract
Pinch of salt
4 large egg yolks

Cooking Steps:

In a small saucepan, combine the heavy cream, whole milk, honey, chamomile flowers, and salt. Warm the mixture over medium heat until it’s just about to simmer.
Remove from heat and let the chamomile steep for about 20 minutes.
Strain the chamomile-infused cream through a fine mesh sieve into a bowl, discarding the flowers.
In another bowl, whisk the egg yolks until they are pale and thick. Gradually add the warm chamomile cream to the egg yolks, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
Once cooled, cover and refrigerate the mixture for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until it is firm enough to scoop.

Variations and Tips:

For a twist, add crushed cookies, nuts, or fruit just before the ice cream sets in the machine.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir it every 30 minutes until it reaches the desired consistency.
Consider garnishing with chamomile flowers or a drizzle of honey for an elegant presentation.
Experiment with other floral infusions, such as lavender or hibiscus, for different flavor profiles.

Chamomile Raspberry Tart

SAVE IT

The Chamomile Raspberry Tart is a delightful summer dessert that combines the soothing flavor of chamomile with the vibrant tartness of fresh raspberries.

Perfect for garden parties, picnics, or a light afternoon treat, this elegant dessert is ideal for those seeking a revitalizing and unique sweet ending to their meal.

With a preparation time of around 30 minutes and a chilling time of 2 hours, this tart is a simple yet impressive dessert to impress your guests or indulge in a quiet moment of self-care.

Ingredients:

1 pre-made tart shell (9-inch)
1 cup fresh raspberries
1 cup heavy cream
1 tablespoon dried chamomile flowers
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
Fresh chamomile flowers (for garnish, optional)

Cooking Steps:

1. Infuse the Cream: In a small saucepan, heat the heavy cream over low heat. Add the dried chamomile flowers and let it simmer for about 5 minutes.

Remove from heat and let it steep for 15 minutes, then strain the cream to remove the chamomile flowers.

2. Prepare the Filling: In a mixing bowl, combine the chamomile-infused cream, powdered sugar, vanilla extract, and lemon juice.

Use an electric mixer to whip the mixture until soft peaks form.

3. Assemble the Tart: Carefully spoon the chamomile cream filling into the pre-made tart shell, smoothing the top with a spatula.

Evenly distribute the fresh raspberries on top of the cream.

4. Chill: Cover the tart with plastic wrap and refrigerate for at least 2 hours to allow the filling to set and the flavors to meld.

5. Serve: Once chilled, garnish the tart with fresh chamomile flowers for a beautiful presentation.

Slice and serve chilled.

Variations and Tips:

Fruit Swap: Substitute raspberries with other berries like blueberries, strawberries, or peaches for a different flavor profile.
Add a Crust: If you’re feeling adventurous, make a homemade tart crust using crushed cookies or graham crackers mixed with butter for a unique base.
Sweetness Adjustment: Adjust the powdered sugar based on your preferred level of sweetness; you can also use honey for a more natural sweetener.
Flavor Boost: Add lemon zest or a splash of almond extract to the filling for an extra layer of flavor.
Presentation: To elevate the appearance, drizzle with a light raspberry coulis or sprinkle with edible flowers before serving.

Enjoy your revitalizing Chamomile Raspberry Tart, a perfect summer dessert that brings flavors of the season right to the table!

Chamomile and Peach Galette

SAVE IT

A chamomile and peach galette is a delightful rustic dessert that beautifully combines the floral notes of chamomile with the sweet, juicy flavors of ripe peaches.

This free-form tart is perfect for summer gatherings, picnics, or a cozy evening at home. It takes about 25 minutes to prepare and an additional 35 minutes to bake, making it an accessible yet impressive dish for both novice and experienced bakers alike.

Ingredients:

1 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup unsalted butter, chilled and cut into small cubes
5 to 6 tablespoons ice water
2 to 3 ripe peaches, sliced
1 tablespoon chamomile tea leaves (or 2 chamomile tea bags)
1 tablespoon lemon juice
2 tablespoons brown sugar
1 egg (for egg wash)
Additional sugar for sprinkling

Cooking Steps:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the flour, salt, and granulated sugar.

3. Using a pastry cutter or your fingers, incorporate the cold butter into the flour mixture until it resembles coarse crumbs.

4. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Form it into a ball, flatten it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

5. In another bowl, toss the peach slices with chamomile tea leaves, lemon juice, and brown sugar.

Let it sit to macerate for about 10 minutes.

6. On a floured surface, roll out the chilled dough into a rough circle (about 1/8 inch thick).

7. Transfer the dough onto the prepared baking sheet. Circle it with the peach mixture, leaving a 2-inch border around the edges.

8. Fold the edges of the dough over the fruit filling, pleating as you go along.

This creates a beautiful rustic shape.

9. Beat the egg and brush it over the dough crust. Sprinkle a bit of sugar on top for added sweetness and crunch.

10. Bake for 30-35 minutes or until the crust is golden and the peaches are bubbly.

11. Allow to cool slightly before slicing and serving.

Variations and Tips:

Fruit Choices: Feel free to mix in other fruits like blueberries or strawberries along with the peaches.
Herb Infusion: You can experiment by infusing the butter with chamomile before making the dough for a stronger flavor.
Serving Suggestions: Enjoy the galette warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.

Reheat in the oven before serving for best results.

Chamomile Shortbread Cookies

SAVE IT

Chamomile shortbread cookies are a delightful twist on the traditional shortbread, incorporating the subtle floral notes of chamomile tea into a buttery, melt-in-your-mouth treat. These cookies are perfect for afternoon teas, summer gatherings, or as a sweet snack to enjoy with your favorite cup of tea.

The preparation time is about 15 minutes, with an additional 30 minutes for chilling and 15-20 minutes for baking.

Ingredients:

1 cup unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
2 tablespoons dried chamomile flowers
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon milk (optional, for smoother dough)

Cooking Steps:

Preheat the oven to 350°F (175°C).
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
Add the vanilla extract and mix until well combined.
In a separate bowl, combine the all-purpose flour, dried chamomile flowers, and salt.
Gradually add the dry mixture to the butter mixture, mixing just until combined. If the dough seems too crumbly, add the tablespoon of milk to help it come together.
Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Once chilled, roll the dough out to about ¼-inch thickness and cut into desired shapes using cookie cutters.
Place the cookies on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

For a lemony twist, add 1 teaspoon of lemon zest to the dough before mixing.
If you’re looking for added sweetness, sprinkle a bit of sugar on top of the cookies before baking.
You can substitute dried chamomile with other edible flowers like lavender for a different floral flavor.
These cookies go well with a drizzle of white chocolate or a light glaze made from powdered sugar and lemon juice for added sweetness.
Store cookies in an airtight container at room temperature for up to one week to keep them fresh.

Chamomile Scented Panna Cotta

SAVE IT

Chamomile Scented Panna Cotta is a delicate and creamy Italian dessert, infused with the soothing essence of chamomile flowers. This elegant dessert is perfect for summer gatherings, serving as a rejuvenating and light option that pairs beautifully with fresh fruits or a berry sauce. With a preparation time of about 20 minutes (plus chilling time), it’s an excellent choice for home cooks looking to impress with minimal effort.

Ingredients:

2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 tablespoon dried chamomile flowers (or 2 chamomile tea bags)
2 1/2 teaspoons unflavored gelatin
3 tablespoons cold water
1 teaspoon vanilla extract
Pinch of salt

Cooking Instructions:

In a small saucepan, combine the heavy cream, whole milk, granulated sugar, chamomile flowers (or tea bags), and pinch of salt. Heat the mixture over medium heat until it’s steaming but not boiling. Stir occasionally to dissolve the sugar.
Remove the saucepan from the heat and let it steep for about 15 minutes to infuse the chamomile flavor.
In a separate small bowl, sprinkle the gelatin over cold water and let it sit for about 5 minutes until it blooms.
After the chamomile mixture has steeped, strain it through a fine mesh sieve to remove the flowers or tea bags. Return the infused cream to the saucepan, and add the bloomed gelatin. Stir over low heat until the gelatin fully dissolves.
Remove from heat and stir in the vanilla extract. Allow the mixture to cool slightly before pouring it into individual serving cups or molds.
Cover with plastic wrap and refrigerate for at least 4 hours or until the panna cotta is firm.
To serve, gently unmold if using molds, or simply serve it in the cups. Garnish with fresh fruit, berry coulis, or a sprinkle of chamomile flowers for an added touch.

Variations and Tips:

For a more vibrant flavor, consider adding a splash of lemon zest or honey to the cream mixture.
You can replace chamomile with other herbal infusions such as lavender or mint for a different scent.
To enhance the presentation, serve with a side of seasonal berries or a passion fruit puree.
If you’re short on time, quick-gel options for panna cotta can be utilized, but traditional gelatin gives the best texture.
For a dairy-free version, substitute coconut milk for heavy cream and regular milk, ensuring to check that your gelatin is plant-based if needed.

Enjoy this light and aromatic dessert that brings the essence of a summer garden right to your table!

Chamomile Blueberry Chia Pudding

SAVE IT

Chamomile Blueberry Chia Pudding is a delightful summer dessert that combines the soothing flavors of chamomile and the juicy sweetness of blueberries. This light and revitalizing dish is perfect for health-conscious individuals or anyone looking to enjoy a cool treat on hot days.

With a preparation time of just 10 minutes and a chilling time of around 2 hours, this pudding can be made ahead of time, making it an ideal choice for summer gatherings or quick snacks throughout the week.

Ingredients:

1 cup almond milk (or any milk of your choice)
2 chamomile tea bags
2 tablespoons chia seeds
2 tablespoons maple syrup (or honey)
1 teaspoon vanilla extract
1 cup fresh blueberries (plus extra for topping)
A pinch of salt

Cooking Steps:

In a small saucepan, heat the almond milk over medium heat until it’s hot but not boiling. Remove from heat and steep the chamomile tea bags in the warm milk for about 5 minutes.
After steeping, remove the tea bags and allow the milk to cool for a few minutes.
In a mixing bowl, combine the strained chamomile-infused almond milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Stir well to combine.
Gently fold in the fresh blueberries, reserving a few for topping later.
Transfer the mixture to individual serving jars or bowls. Cover and refrigerate for at least 2 hours or overnight until the chia pudding has thickened.
Before serving, top each pudding with additional blueberries and a drizzle of maple syrup if desired.

Variations & Tips:

For a tropical twist, you can substitute the blueberries with diced mango or pineapple.
To enhance the chamomile flavor, consider adding a few crushed chamomile flowers to the pudding mix before refrigerating.
If you prefer a sweeter pudding, increase the amount of maple syrup to taste.
Serve with a dollop of coconut yogurt for added creaminess and flavor.
This pudding can be prepared in batches and stored in the refrigerator for up to 5 days, making it an easy grab-and-go option for busy weekdays.

Chamomile Matcha Cheesecake

SAVE IT

Chamomile Matcha Cheesecake is a delightful and reinvigorating dessert that beautifully combines the floral notes of chamomile tea with the earthy richness of matcha green tea. This no-bake cheesecake is perfect for summer gatherings, afternoon teas, or as a sophisticated treat for those who appreciate unique flavor pairings.

The preparation time is approximately 30 minutes, with a chilling time of at least 4 hours, making it a fabulous option for when you want to impress your guests with minimal effort.

Ingredients:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 cup heavy cream
2 tablespoons chamomile tea (finely ground or steeped)
1 tablespoon matcha powder
1 teaspoon vanilla extract
½ lemon, juiced
1 tablespoon gelatin (optional for a firmer texture)
Fresh chamomile flowers and matcha powder for garnish (optional)

Instructions:

1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to set while you prepare the filling.

2. Make the Filling: In a large bowl, beat the softened cream cheese until creamy. Gradually add in the powdered sugar, mixing until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

3. Incorporate Flavors: If using gelatin, dissolve it in 2 tablespoons of warm water and allow it to cool slightly. Add the dissolved gelatin (if using), ground chamomile, matcha powder, vanilla extract, and lemon juice to the cream cheese mixture.

Gently fold everything together until fully combined and there are no streaks of matcha or chamomile visible.

4. Assemble the Cheesecake: Pour the cream cheese mixture onto the prepared crust, spreading it evenly. Smooth the top with a spatula, making sure to create a flat surface.

5. Chill the Cheesecake: Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours or until set.

6. Serve: Once chilled and firm, remove the cheesecake from the springform pan. Garnish with fresh chamomile flowers and a light dusting of matcha powder before slicing. Serve chilled and enjoy!

Variations and Tips:

For an added burst of flavor, you can incorporate a fruit layer on top, such as a berry compote or lemon glaze.
Experiment with other herbal teas if chamomile is not preferred, such as lavender or hibiscus, for different flavor profiles.
To make this cheesecake vegan, substitute cream cheese with a plant-based alternative, heavy cream with coconut cream, and gelatin with agar-agar.
Verify that the matcha powder is high quality for the best flavor and vibrant green color.
This cheesecake can be made a day in advance, allowing the flavors to meld beautifully while chilling.

Chamomile and Coconut Rice Pudding

SAVE IT

Chamomile and Coconut Rice Pudding is a delightful, creamy dessert that harmonizes the soothing flavors of chamomile tea with the tropical richness of coconut milk.

This dish offers a unique twist on traditional rice pudding, making it perfect for warm summer evenings or any occasion where you want to impress your guests with a revitalizing and comforting treat.

With a preparation time of about 30 minutes, plus chilling time, this recipe serves four and is a wonderful way to enjoy the aromatic properties of chamomile while satisfying your sweet tooth.

Ingredients:

1 cup Arborio rice
2 cups coconut milk
2 cups water
2 chamomile tea bags
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lime (optional, for garnish)
Fresh chamomile flowers or mint leaves (optional, for garnish)

Cooking Steps:

1. In a medium saucepan, combine the Arborio rice, coconut milk, water, sugar, and salt.

2. Bring the mixture to a gentle boil over medium heat, stirring occasionally.

3. Once boiling, reduce the heat to low and add the chamomile tea bags.

Simmer the mixture for about 20-25 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. Stir frequently to prevent sticking.

4. Remove the saucepan from heat. Take out the chamomile tea bags and stir in the vanilla extract.

5. Allow the rice pudding to cool slightly before transferring it to serving bowls or ramekins. Cover and refrigerate for at least 2 hours to chill and set.

6. Before serving, garnish with lime zest and fresh chamomile flowers or mint leaves, if desired.

Variations and Tips:

For a richer flavor, try using full-fat coconut milk instead of a lighter variety.
You can infuse additional flavors by adding a pinch of cinnamon or cardamom during cooking.
To make this dessert dairy-free, be certain that you are using coconut milk for the entire liquid component.
Consider serving the pudding with a drizzle of honey or agave syrup for added sweetness.
This pudding can be enjoyed warm or cold, so feel free to adjust the serving temperature to your preference.

Chamomile Vanilla Cream Parfaits

SAVE IT

Chamomile Vanilla Cream Parfaits are a delightful and invigorating dessert that perfectly captures the essence of summer. This elegant layered treat features smooth vanilla cream infused with chamomile, offering a light yet decadent experience.

Ideal for serving at dinner parties, summer gatherings, or casual family dinners, these parfaits are sure to impress your guests and satisfy your sweet tooth. Preparation time is approximately 30 minutes, plus chilling time in the refrigerator for a couple of hours.

Ingredients:

1 cup heavy cream
1 cup milk
1/2 cup granulated sugar
2 tablespoons dried chamomile flowers
1 teaspoon vanilla extract
3 egg yolks
1 tablespoon cornstarch
A pinch of salt
Fresh berries (strawberries, blueberries, or raspberries) for layering
Crushed cookies or granola for texture (optional)

Cooking Steps:

In a small saucepan, combine the milk, heavy cream, chamomile flowers, and granulated sugar. Heat over medium heat until just boiling, then remove from heat and let steep for 15 minutes.
In a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth.
Strain the chamomile-infused milk mixture to remove the flowers, then gradually whisk the warm milk into the egg mixture to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Pour the vanilla cream into a bowl and cover with plastic wrap, making sure it touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours until completely chilled and set.
Once the cream is chilled, layer it in serving glasses or bowls with fresh berries and crushed cookies or granola for added texture.

Variations and Tips:

For a vegan version, substitute heavy cream and milk with coconut cream and almond milk, using a cornstarch-based egg replacer for thickness.
Experiment with different flavors by adding lemon zest or lavender to the cream mixture for a unique twist.
Feel free to switch out the berries with other fruits like peaches or figs, depending on what’s in season.
To save time, prepare the vanilla cream in advance and assemble the parfaits shortly before serving for an easy yet impressive dessert.

0/5 (0 Reviews)

Pin This Now to Remember It Later

Pin This