Lemon-Soda Buttermilk Parfait Recipe (2024)

For an easier (not as glamorous) presentation, I make the lemon gelatin a day before in a rectangular mold, then cut it into cubes and place them in the parfait glass. Then I pour the buttermilk gelatin (room temperature) over them. It's a little less fussy, and still looks pretty.

Milk is "scalded" when tiny bubbles appear all around the edge of the liquid in the pan.

Looks yum!Would it be possible to substitute gelatin with agar agar to make this vegetarian? Also, curious to know if anyone would try this with almond or other non-diary based heavy cream and buttermilk.

Pineapple, (along with mango, guava, and papaya) juice can indeed be used to set gelatin; it just must just be first be heated to neutralize the chemical bromelain and the proteolytic enzymes it contains. Canned pineapple has already been sufficiently heated, so it can be used.

I was intrigued by this recipe and tried it last night. Mine looks like the elementary school version but it is very tasty and I learned a lot. It is so rich I think 6 smaller parfaits are better. I was concerned about the liquid consistency but if the ice bath during assembly is cold enough, the two gelatins thin enough, and you are patient and enjoy the process, it is fun to watch the layers slowly firm up so you can add the next one.

Ha! This dessert is beautiful but I guarantee that it would be super frustrating for me to make. I know that I would not be able to create such even, level, equal, beautiful layers. I would end up with the sides of the glasses smeared and lumpy. Tasty as it looks, I'll leave this one to the pros!

Agar-agar is agar-agar - not sure what’s changed. While gelatin (especially leaf gelatin) creates a smoother texture, agar-agar is grainier. While most formulas for subbing call for 1:1, keep in mind agar-agar is actually stronger than bovine or porcine-derived gelatin. Try experimenting with using slightly less agar to see if a less-firm texture might appeal to you more.

I am thinking of trying it with agar (because that is what I have) but I am not sure if it's a 1:1 sub with gelatin. will report back!

I have the same question as Chetan. Is there a substitute for gelatin?Larry

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.

In the past I’ve used this ratio with good results: 13 g agar to 5 tsp gelatin; bring the agar to a boil w about half the liquid you intend to set, then remove from heat and add the remaining liquid. I also love using coconut cream in place of heavy cream

I've made panna cotta (quite similar and easy) using coconut milk, the kind from a can which has a high fat content and used agar agar. Recipes are on the internet. The results were fantastic.

I’m going to try this post-haste.To the commenter and others who felt it would be disastrous, I would encourage folks to take it slow, and IF the layers aren’t sheer perfection, let it set a little and then take a straw or chopstick and draw through the glass, just a very few times until it has some feathery swirls. You wouldn’t want it all blended, so take it easy, remove straw and evaluate after each stroke, it may only take 3 or so. You’ll look like an artistic genius.

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.

Could you add Limoncello liqueur to this ? Just a thought.

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!

Help!! Can anyone identify the pattern and size of the parfait glasses in the photo? Replacements.com tried but were only able to come up with something similar. Please and thank you.

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!

Tempted to try but with fewer layers??? I know that I can't get that many layers even...