Established 1994



October 2016 Newsletter

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The dining car

  From the “Shasta Sunset Dining Train”

Mountain Berry Parfait

Before you begin you’ll need 4-quart saucepan, 2 large mixing bowls, whisk, small bowl, electric mixer. Prep: 30 minutes (plus overnight for custard to set up) Yield: 8 servings

1 cup raspberry sauce                       
2 cups raspberries
2 cups strawberries, halved              
2 cups blueberries


10 egg yolks                                     
2 Tbsp. unflavored gelatin
3 cups heavy cream                           
¼ cup warm water
1 cup sugar                                        
½ tsp. vanilla extract

Whipped Cream

2 cups heavy cream                           
½ tsp vanilla extract
2 oz. confectioners’ sugar

In a 4-quart saucepan over high heat, bring 2quarts of water to a boil. Meanwhile, in a mixing bowl that will set in the saucepan, prepare Custard. Mix egg yolks, cream, and sugar with a whisk until sugar dissolves. Put bowl of egg/cream/sugar mixture on top of pot of boiling water and stir constantly until thickened, about 20 minutes. In a small bowl, stir gelatin into the ½ cup warm water to dissolve, and then slowly add mixture to custard while stirring. When mixture is hot to the touch, stir in vanilla. Take off water, cover, and chill overnight.

When ready to serve parfaits, prepare Whipped Cream, in large mixing bowl using a mixer, whip heavy cream on high speed, until semi-stiff (peaks form). Continue whipping and slowly add confectioners’ sugar and vanilla. Mix well. Gently fold whipped cream into custard mixture.

To serve, in individual serving glasses, place a portion of raspberry sauce, layers of each berry, and custard, then repeat until glasses are full