Fresh Berry Parfait with Crème Anglaise! This recipe uses a super easy “cheat” method for the Crème Anglaise . . melted ice cream! I hope you give this a try! so good and perfect for summer!
If there’s one thing I have learned from this food blog, it’s that people love quick and easy recipes.
Cheater recipes we might even call them. Or, in this case, a lazy cook’s crème anglaise.
It all started on Super Bowl Sunday, if you can believe this . . my dear friend, Rina brought over fresh berries and ice cream for dessert (after our wings, burgers, bulgogi and bratwurst feast) and when I saw that the pint of vanilla ice cream was in the refrigerator, I moved it into the freezer and she was like, “No. . I’m doing a cheater crème anglaise it’s from Ina” It totally makes sense because crème anglaise is made up of sugar, egg yolks and hot milk, and flavored with vanilla. Freaking brilliant. Did anyone know about this already? Or am I the only one who did not know this?
It all starts with vanilla ice cream.
You can leave it in the fridge (4-5 hours before serving) or scoop out what you need and leave it out for an hour or two before serving. Mix it up and make it as smooth as possible.
Prep your pound cake and berries. And hey, it’s Valentine’s Day, kick back, take it easy and just buy the all butter Sara Lee Pound cake. All you have to do is microwave it for one minute. Cut the pound cake into cubes.
Wash your berries and gently pat dry if desired. I always use and buy Driscoll’s berries and I buy organic berries 99% of the time. When I find both available, I always buy organic when it comes to berries.
Assemble your fresh berry trifles!
Top with your lazy cook’s crème anglaise. . . (feel free to add a lot or a little; I don’t like it when my cake gets too soggy so I went pretty light with the melted ice cream) and some chocolate syrup if you’re feeling it. . and believe me, you want the chocolate syrup.
Enjoy! That’s IT! These fresh berry trifles are easy, light and delicious! A great way to end Valentine’s Day dinner!
Fresh Berry Parfait with Crème Anglaise
Ingredients
- Vanilla ice cream
- half of a Sara Lee Pound Cake
- assortment of fresh berries: strawberries blueberries, blackberries and raspberries
- chocolate syrup optional but highly recommended
Instructions
- Scoop out about 2 scoops of vanilla ice cream. Leave in the refrigerator at least 4 hours before serving or simply leave out on the counter, at least an hour or two before serving.
- Microwave your pound cake for one minute and cut into cubes. Wash your berries and set aside.
- To assemble the parfait: layer in some pound cake cubes, top with berries, repeat one more time and top with the melted ice cream and chocolate syrup. Enjoy!
