Makes 6 servings
At the Greenbrier, a resort in White Sulphur Springs, West Virginia, I discovered this amazing dessert. It was a flavor and texture combination that I had never tasted before: the tangy sweetness of raspberries coupled with the gritty consistency of, well, grits. This is an easy dessert to make and looks vivid and impressive when served. Children love this treat and can lend a hand in making it.
- 3 cups water
- 1 cup instant grits
- 1/2 teaspoon coarse salt, plus dash
- 1 1/2 pounds quick-frozen raspberries, thawed
- 1/2 cup plus 1 tablespoon granulated sugar
- 1/4 cup crème de framboise (raspberry liqueur)
- 2 teaspoons lemon zest
- 1/2 pint whipping cream
- Mint sprigs, for garnish (optional)
Bring the water to a boil in a small saucepan, and then add grits and 1/2 teaspoon salt. Cook 5 minutes, stirring continuously, until thick but not dry. Allow grits to cool. In a medium bowl, combine raspberries, 1/2 cup sugar, liqueur, 1 teaspoon zest, and a dash of salt, and let stand 2 hours or overnight. Place raspberry mixture in a food processor, and pulse 3 to 4 times. Stir in cooled grits. In a large bowl whip cream with 1 tablespoon sugar. When
cream is almost stiff, add remaining lemon zest and continue to whip until stiff. Spoon alternate layers of raspberry grits and lemon whipped cream into 6 parfait glasses. Top with a sprig of mint if desired.
