Violet-Fruit Parfait

1. 1

   In a small bowl, combine ricotta, sugar, 1 tablespoon violet syrup and almond extract until smooth.

2. 2

   Set aside to chill in refrigerator, at least one hour or up to 24 hours.

3. 3

   In a small saucepan, mix gelatin with 1/4 cup warm water.

4. 4

   Let stand five minutes to soften.

5. 5

   Heat the mixture over medium-low heat, stirring until the gelatin dissolves.

6. 6

   Remove pan from heat, transfer to a medium-size bowl and allow mixture to cool.

7. 7

   Set the pan over a sink or larger bowl of ice water and whisk in yogurt, stirring until the mixture begins to jell.

8. 8

   Immediately beat the mixture with an electric mixer on high speed for four to five minutes, until it is light and tripled in volume.

9. 9

   Stir in chilled ricotta mixture.

10. 10

    In a large bowl, toss the remaining violet syrup with blueberries, raspberries and banana slices.

11. 11

    Divide the fruit into six equal portions.

12. 12

    In a parfait glass spoon a bit of the ricotta cream mixture, top with a bit of berry mixture, then repeat once.

13. 13

    Repeat with remaining five parfait glasses.

14. 14

    Garnish with violets.

15. 15

    Serve chilled or at room temperature.

No additional tips available.