Oxmoor House JUNE 2007
Process 1 1/4 cups cranberries and corn syrup in a food processor until finely chopped. Transfer to a small bowl, and stir in orange rind.
Beat whipping cream until foamy; gradually add powdered sugar, beating until stiff peaks form.
Stir together sour cream and vanilla extract in a medium bowl. Fold in half of whipped cream. Fold in remaining whipped cream.
Spoon about 1 tablespoon cranberry syrup into each of 6 parfait glasses; top with about 1/3 cup sour cream mixture. Repeat layers once. Garnish, if desired.
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