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Vaucluse Spring Breakfast Parfaits




These elegant parfaits have become a Sunday morning tradition at the Inn at Vaucluse Spring in Virginia's beautiful Northern Shenandoah Valley. The parfaits vary with the seasons depending on the freshest, finest fruits available. One staple almost always included is fresh mango -- it complements the muesli perfectly. Serve these in Champagne flutes to show off the beautiful layers.




"Muesli" layer:
1½ cups milk
½ cup sugar
½ cup lemon juice
2½ cups rolled oats


Fruit Layer:
4 cups of several types of fresh fruit, cut into ¼" dice (e.g., mango, kiwi, strawberries, seedless grapes, pears, apples, peaches, blueberries, cherries, raspberries, etc.)


Whipped cream layer:
3 cups whipping cream, whipped to stiff peaks


12 small perfect fruits, e.g., reaspberries, strawberry halves
12 mint leaves


Combine milk, sugar, lemon juice and oats. Mix well and soak overnight.


In the morning, dice fruit (this should not be done in advance). Layer fruit, oatmeal and whipped cream in a champagne flute. Repeat, ending with whipped cream. Garnish with fruit and mint. Serve with iced tea spoons -- they are good to the very last bite!