Gingerberry Parfait (Vegan)
These holiday parfaits combine tart cranberries, sweet whipped cream, and spiced ginger snaps. They are a great complement to your Christmas table, dairy-free, and simple to make.
Ingredients
Ginger Snap cookie layer
- 6-8 gingersnap cookies - roughly crushed - homemade or store bought (please see my ginger snap recipe if you would like homemade)
Cranberry Compote
- 300 grams fresh cranberries
- 10 tbs / 150 grams cane sugar
- ½ tbsp cornstarch
- ½ tsp lemon juice
- 6 tbsp water
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
Whipped Cream
- ⅔ cup plant based heavy cream
- 1 tsp vanilla
- ½ tsp cream of tartar
- 8 tbsp / 60 grams powdered sugar
optional decoration
- sugared cranberries
- crushed ginger snap cookies
Instructions
Ginger Snap cookie layer
- Prepare homemade ginger snaps or buy your favorite ginger snaps - you will need 1½ to 2 cookies roughly crushed per serving container.
Cranberry Compote
- To a medium pot, add the cranberries and sugar. To a small container, add the water, lemon juice, and cornstarch; whisk to combine. Add the liquid to the cranberry/sugar mixture and toss until all ingredients are fully combined. Add the cinnamon and nutmeg to the cranberries and stir to combine.Place the pot over medium heat and bring to a simmer. It will take 8 to 10 minutes for the cranberries to soften and the mixture to thicken. Make sure to occasionally stir during this time. Once the cranberries reach the desired consistency, remove the pot from the heat and allow the compote to cool to room temperature.
Whipped Cream
- To the bowl of a stand mixer, add the heavy cream, vanilla extract and cream of tartar. Whip the mixture on high with a balloon whisk attachment for 3 minutes. You want to achieve soft peaks. Once soft peaks are achieved, add the powdered sugar and continue whipping on high for another 3 minutes.
Assembly
- Start by adding the roughly crushed cookies to the serving container. I added roughly 4 tablespoons to each container ( I used 7 cookies in all). Make sure they are spread out evenly across the bottom. The next layer is the cranberry compote. Divide the compote among the 4 containers (ends up being about 5 tablespoons per container). Make sure it is spread out evenly and covering the cookie layer. Lastly, the whipped cream. Pipe the whipped cream (with the piping tip of your choice) over the top of the cranberry layer. Some sugared cranberries and a sprinkle of crushed cookies can be added to the tops of the desserts. Store the desserts in the refrigerator until you are ready to serve them.