Elderberry Gelatin Parfait


With winter now fully upon us, my family and I have found ourselves battling some stuffy noses and sore throats.  We try to open up our mornings with a smoothie, and drink tea throughout the day, but I just began to feel that I needed to mix it up a bit and try something new in order to add an extra layer of immune support to our diet.  Enter elderberries.

Elderberries act as a wonderful boost to the immune system, while also imparting a unique currant-like flavor to a dish.  I have drunk tea infused with elderberries in the past, but again, I craved a change up of some sort.  I got just that while at co-op a few weeks ago when a dear friend shared a fabulous lunch idea she often prepared for her children:  elderberry gelatin.  I just loved her idea because not only would this snack offer the immune support of elderberries, but also the unique health benefits of quality gelatin.

Well, this week I took my friend’s idea, ran with it, and crafted an elderberry gelatin parfait.  I served it as “dessert” for dinner this week and my family gobbled it up.  (Even my eldest daughter, who has a strange fear of gelatin (“I just don’t trust something that moves around like that on your spoon,” is her famous saying. :), gave the dish a whirl.  I hope you and your family enjoy!

Elderberry Gelatin Parfait

Bring 2 cups of water to a boil.  Once the water reaches a boil, turn off the heat, add 1/4 cup dried elderberries to the water, cover the pot and allow to steep for 15-25 (depending on how strong you would like the elderberry flavor).

While the berries are steeping, mix 4 tablespoons gelatin in 1 cup of cold water.

After the berries have steeped, strain out the berries using a fine mesh strainer.  Then add 1/3 cup honey to the elderberry-infused water.

Slowly add the hot water-elderberry-honey mixture to the cold water-gelatin mixture, whisking continuously while doing so.  Pour into a shallow dish and place in the refrigerator until set.

When it is time to serve, pour 1 cup heavy whipping cream in a bowl and beat until soft peaks form.  Then cut the gelatin into small squares and alternate layers of gelatin and whipped cream in a small dish.  Enjoy!


*A note about all my recipes: I use all organic ingredients, local when available. I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified. All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished. All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

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