We interrupt this regularly scheduled blog...

...to bring you a recipe for the red, white, and blue. Seeing that tomorrow is Independence Day, I thought I would post this recipe before the BBQs and fireworks begin. The last couple of days for my travel journal will continue tomorrow....Vienna, then Prague.

gelato con panna montata/parfait

With every intention of making the flag cake I have baked for several years, I bought quite a few raspberries, strawberries, and blueberries the other day. In fact, I think fruit has taken over my fridge! Then, reality struck, and truth ...I really didn't feel like it going through the cake baking motions (especially after recently finishing a Sacher Torte - to be posted with Vienna). So, after chatting with my girl, Sharon, I made a pudding with which she has had a lot of success.

The recipe calls for heavy cream, instead of regular milk, which creates a cheesecake type texture. Its a very rich dessert, but quite satisfying! Thanks Sharon!

Stars and Stripes Parfait

1 box Jello White Chocolate Instant Pudding
2 cups heavy cream, cold
blueberries & raspberries, washed, picked through, and dried
(the amount of fruit depends on your taste and the size of the presentation dish)

Make the pudding according to the box's directions (using the heavy cream instead of the said milk) - i.e. Whisk rigorously for 2 minutes. Allow to thicken and layer the pudding with the fruit in a dish of your choice.