Lemon-Soda Buttermilk Parfait

Prepared exactly as written and making it again this week. I’ll use a smaller sized glass. Probably a 4-5 oz juice glass. You must exercise patience and have lots of ice but it is so worth it.

These were quite the disappointment. I'm not impressed with looks as much as with taste and the parfaits seriously lacked in flavor - besides the large amount of gelatin gave it a heavy, bizarre texture. I was hoping for something along the line of the fabulous Passion-Fruit Gelée with Basil Cream from Gourmet - 2006. I'll stick with that superior recipe moving forward.

I've made this a few times, it's delicious. My note to myself was to work the ice baths; refrigerate the pans ahead of time, adding the ice after the parfait glasses are steady. Once I raised the ratio of buttermilk to cream (2c buttermilk + 3/4c cream). The mixture separated a bit when heated, but gelled fine. I also like to add a pinch of salt to the milky mixture for richness of taste. It isn't enough to affect the gelling. It's so pretty that the layers don't need to be perfect.

I used Meyer lemons and cut 1-1/2 tablespoons of sugar from the gelatin mix. I should have used slightly less gelatin. The result was a little rubbery, but very tasty. I also recommend less gelatin in the buttermilk mixture...by maybe a teaspoon or so? Having no parfait glasses, I made the dish in Pyrex glass custard 6-oz dishes, filled 2/3rds full. Nobody complained. The layers were thinner but the flavor was fine.

My 12 year old son really wanted to make this, and although there are many steps, it was not complicated, and his version came out satisfyingly close to the picture. Gravity and waiting takes care of the "perfection" of the layers. It took several hours but most of it was not hands on. If you have the time, and can deal with all the ice baths, don't be discouraged by the difficulty!

Made this in tiny 2 oz. cups which were just right for a luncheon dessert - 1T for each layer. I used a funnel held over each cup to help get the liquid into the right place without making a mess, and rather than an ice bath just transferred the cups to the refrigerator. They looked great!

I found this dessert to be VERY stiff.

Such a fuss, but so fun. I only needed 2 lemons for 1/2 cup juice...just sayin. Also, came out gorgeous. Allow for more time and ice than you think. I used glass bowls in my double boiler and they slowed the cooking considerably. Stainless steel important for heat when I try again. Looking to try chocolate/rasberry...

Using a spoon to dribble the contents into a glass was a disaster. A turkey baster is a better option and will give you crisp layers. Nevertheless, why bother? You're eating gelatinous buttermilky-whipping cream - which was frankly a little unappetizing. The confection looks far better than it tastes.

Pour each gelatin layer into thin sheets to chill until set - then use round cutter to cut circles out and gently nestle them into parfait glasses in alternating layers.

this sounds wonderful! I'm not sure I have the patience for the layers. I'm thinking of making it vegetarian with agar-agar or some other thing? Also, making it in flat pans and cutting into cubes and tossing them into the parfait glasses. I'm interested to hear others' experiences with vegetarian options for the gelatin.

Can another ingredient be substituted for the gelatin to make this vegetarian?

Good dessert but the method is way too complicated. Add the gelatin aliquot to their respective aliquots of sugar. Then add the liquids (lemon or cream/buttermilk) prior to warming. I used the water bath to cool the two mixtures until they were about room temp then just left them on the counter. Too cool and they won't flow/level in the cups. Too warm and they will melt the layer below. Don't bother with the water bath for the parfaits, just use the freezer. 10 mins per layer at the most.

I’m halfway through the layering. It’s working really well! My only sub has been coconut sugar. I’m realizing it’s basically layering jello, it’s really a very classic 70s american dessert. I can’t help but think Jell-O shots!