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Raspberry and Tortas Parfait with Pomegranate Sauce


  • 1 tsp. O&CO. floral olive oil
  • 1 pound fresh raspberries (frozen can be substituted if raspberries are not in season)
  • 4 tbsp. O&CO. Pomegranate Vinegar
  • 2 cups cold heavy cream
  • 3 tbsp. confectioner’s sugar
  • 4 O&CO. Tortas
  • 4 large tumbler glasses


  1. Place a medium sized mixing bowl in the refrigerator to chill.
  2. Heat the olive oil in a pan. Toss the raspberries and sear for one minute. Stir in the 4 tablespoons of Pomegranate Vinegar and let e mixture reduce slightly. Remove from the heat and set aside.
  3. Pour the cold cream in the chilled mixing bowl and fold in the confectioner’s sugar. Whip until firm and refrigerate for 30 minutes.
  4. To assemble, divide 1/2 of the raspberry mixture amongst the four tumblers. Crush 2 tortas and sprinkle over the raspberries in each glass. Spoon the chilled whipped cream over the two layers. Finish the glasses with the remaining half of the raspberries and the remaining tortas. Serve immediately.