Berry Parfait & Lemon Chantilly Cream

1. Prepare the Berries:

• In a bowl, gently toss the strawberries, blackberries, and raspberries with sugar and lemon zest.
• Let sit for 10–15 minutes to macerate and release juices.

2. Make the Lemon Chantilly Cream:

• In a chilled mixing bowl, whip the heavy cream until soft peaks form.
• Add powdered sugar, vanilla, lemon zest, and lemon juice.
• Continue whipping until stiff peaks form. Chill until ready to use.

3. Bake the Almond Cookie Crumble:

• Preheat oven to 350°F (175°C).
• In a bowl, mix almond flour, all-purpose flour, sugar, salt, and baking powder.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Add almond extract and mix lightly.
• Spread on a BONMAT atop the Perforated baking Sheet and bake for 10–12 minutes or until golden brown.
• Let cool, then crumble into small pieces.

Make the Almond Cookies Recipe here:

4. Assemble the Parfaits:

• In glasses or jars, layer:
  1. A spoonful of berries
  2. A dollop of lemon chantilly cream
  3. A sprinkle of almond cookie crumble or an almond cookie. Recipe here:
• Repeat layers and finish with a generous topping of Chantilly cream and cookie crumble or cookie.

5. Garnish (Optional):

• Add an edible flower or sprinkle lavender atop the parfait.
• A Mint leaf or a thin lemon slice on top for a fresh finish.