Wednesday, April 16, 2008

Cheesecake Parfait

Graham Crunch:
3 lbs graham cracker crumbs
1/2 cup brown sugar
6 oz butter

Mix crumbs and brown sugar. Cut in butter. Bake at 350 for 10 mins. Mix around then bake about 10 more mins. Let cool.

Cheesecake Mousse:
1 1/2 lb cream cheese, room temp
3/4 cup powdered sugar
1 vanilla bean, seeded
2 pints heavy cream

Beat together cheese, sugar, and vanilla bean seeds until smooth. Add heavy cream and beat until fluffy. Spoon into pastry bag.

Blackberry Glaze:
3 lbs blackberries
4 cups water
1 lb sugar
slurry (cornstarch mixed with water)

Set aside 1 lb of the berries. Add 2 lbs of the blackberries, water, and sugar to a saucepot. Cook at a simmer for about 20 mins. Add enough of the slurry (the amount depends on how much juice the berries have) to slightly thicken the juices. Strain. Let liquid cool. Then add in the 1 lb of berries and toss.

Layer crunch, mousse, and glaze in a parfait glass.

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