Gluten-Free Peach & Raspberry Parfaits
We've given the classic summer strawberry shortcake a wholesome makeover with peaches, raspberries and gluten-free sourdough rolls! There's just something magical about the trio of fluffy rolls, juicy fruit, and airy whipped cream. This version layers all that deliciousness into a charming little glass, perfect for serving with style. If you don't do dairy, feel free to substitute the heavy cream with a plant based milk such as full-fat coconut milk to make the whipped cream.
Yields: 2-4 parfaits, depending on how many layers you make
Recipe and photos by Danielle Haft // @daniellehaft
Gluten-Free, Egg-Free, Vegetarian
INGREDIENTS
2-4 Bread SRSLY Gluten-Free Sourdough Dinner Rolls
1 1/2 cup fresh peach slices (you can use frozen, just be sure to thaw first)
1 1/2 cup fresh raspberries (you can use frozen, just be sure to thaw first)
1 cup heavy cream, chilled
2 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of salt
DIRECTIONS
1. Remove the dinner rolls from the fridge or freezer and allow them to reach room temperature.
2. Using a stand mixer or hand held mixer, pour the heavy cream, maple syrup, vanilla extract and salt into a medium sized bowl and beat on medium speed until peaks start to form. Add more maple syrup if desired.
3. Wash and slice peaches into thin slices, or small chunks if you prefer. Wash raspberries (you can leave these whole).
4. Slice dinner rolls in half (no need to toast them first).
5. Start assembling your parfaits in a glass with whipped cream on the bottom, half a dinner roll, followed by the fruit, more whipped cream and repeat for as many layers as desired.
6. Store in the refrigerator for at least one hour to let the flavors come together, or until ready to serve (we recommend serving the same day). Enjoy!