Lemon Leche Cake Parfait

Directions Print

1. For the raspberry sauce place raspberries in a small pot with the sugar and lemon juice. Cook until the raspberries have broken down and melted with the sugar. Place in a blender and process until smooth. Strain through a fine chinois and place in a squeeze bottle refrigerate.
2. Whip heavy cream until stiff peak is achieved set aside for plating.
3. In a mason jar or bowl your choice alternate raspberry sauce, lemon leche cake and the sliced peaches top with whipped heavy cream and add mint for garnish.