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BLUEBERRY LEMON PARFAIT W/GINGERSNAPS




Source of Recipe


Barbara


List of Ingredients




1 2/3 Cups ginger snap cookie crumbs
6 Tablespoons melted butter
2 Tablespoons cool water
2 teaspoons unflavored gelatin
2 cups fresh blueberries
1 Cup heavy cream
3 Tablespoons confectioner's sugar
1 jar (11 oz) lemon curd
12 gingersnap cookie halves for garnish



Recipe



Preheat oven to 400°.

Mix cookie crumbs and butter. Press in a 9 inch square pan, bake 5 minutes. Cool.

Put water in a cup, mix in gelatin for about 2 min, to sofetn. Heat in microwave for about 15-20 seconds. COOL for 5 minutes.

Set aside a few berries for garnish (about 25)
Beat the cream and sugar on high til thick, then on low beat in lemon curd until soft peaks are made.

Spread a thin layer of the lemon mix on bottom of the pan, sprinklehalf the berries, then repeat two more times.
Garnish with the remainging berries and cookie halves.

Refrigerate for at least 4 hours OR overnight.