- Sorrel Compote
- 1 cup chunky pureed sorrel*
- ¼ tsp cinnamon
- Pinch of ground cloves
- ¼ cup cherry brandy
- ¼ cup sugar
- 1 tbs lemon juice
Assemble 4 to 6 parfait glasses
Sorrel Compote: Add all of the ingredients to a saucepan, bring to a boil. Allow the sugar to melt and the liquid to reduce until the mixture thickens to the consistency of a pourable jam. Stir occasionally and cook on a medium – low heat. Remove from heat and set aside to cool.
Crust: Place the crumbs, sugar and butter in the jar of a blender or mixer and pulse a few times to combine. Distribute evenly amongst the parfait glasses, no need to pack down.
Cheesecake: Whip the cream cheese until somewhat fluffy; add the cinnamon and whip until smooth and no chunky pieces remain.
In a separate bowl add the sugar and the whipping cream. Start mixing on a low speed until the mixture begins to thicken. Increase the speed and continue to whisk just until the cream reaches stiff peaks. Be careful not to overbeat, the cream will turn to butter!
Add the cream cheese mixture to the whipped cream mixture and whisk on medium speed until it’s smooth, like soft serve ice cream.
Scoop some of the cheesecake mixture into each of the parfait glasses. Cover the glasses with cling wrap and chill for at least an hour.
Before serving add a layer of the sorrel compote to each glass. Alternately once the cheesecake is set, the compote could be added and the parfait returned to the refrigerator until ready to serve.