These gorgeous and perfectly balanced parfaits can start off an elegant brunch or wrap up a classy dinner. The honey and milkiness of the mascarpone are an excellent match, and the crunch of the granola pairs beautifully with the fluffy whipped cream. Persimmon and pomegranate are lovely winter fruits, but this parfait could be served at any time of year by substituting the fruit of the season.
2 cups heavy cream
½ cup mascarpone cheese
Honey Run Granola
honey to drizzle
For mascarpone whipped cream:
Pour heavy cream and mascarpone into a chilled bowl. Whip by hand with a whisk or with the help of a stand mixer until soft peaks form.
Sprinkle granola into the bottom of 4 parfait glasses. Top with 2 spoonfuls of whipped cream and persimmon slices. Repeat granola, then whipped cream. Top with another sprinkle of granola, then garnish with persimmon slices, pomegranate seeds and a drizzle of honey. Serve immediately.