Chihiro's Star Jelly Parfait

Inspired by the starlit wonder of a beloved animated journey, this parfait layers shimmering berry gelatin with vanilla Greek yogurt cream. Fresh strawberries and blueberries, shaped into stars, crown the no-cook pastel dessert.

Serves 4 · 25 min prep · 8 min cook

Estimate for one serving

• 265 cal
• 9g protein
• 32g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1/3 cup granulated sugar
• 2 tbsp fresh lemon juice
• 2 1/2 tsp unflavored gelatin powder
• 1/4 cup cold water
• 3/4 cup boiling water
• 2 cups vanilla Greek yogurt
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp pure vanilla extract
• as needed star-shaped cookie cutters or silicone molds for garnish
• 8 leaves fresh mint leaves

Instructions

1. 1In a small saucepan combine half the strawberries, half the blueberries, the granulated sugar, and lemon juice. Cook over medium heat, stirring often, until the fruit softens and releases jewel-toned juices, six to eight minutes.
2. 2Mash lightly with a fork to create a rustic compote, then remove from heat and let cool to room temperature so the flavors settle into a gentle sweetness. Meanwhile, sprinkle the gelatin over the cold water in a heatproof bowl and let it bloom for five minutes until it looks spongy.
3. 3Pour the boiling water over the bloomed gelatin and stir steadily until every granule dissolves and the liquid turns completely clear. Stir half of this gelatin mixture into the cooled fruit compote; reserve the other half for a clear star layer.
4. 4Whip the heavy cream with the powdered sugar and vanilla until soft peaks form that hold a gentle curl, two to three minutes with a hand mixer. Fold the whipped cream into the Greek yogurt until the mixture is cloud-soft and pale.
5. 5Spoon a layer of the yogurt cream into the bottom of four clear parfait glasses. Add a spoonful of the fruit-jelly mixture, then another cream layer, building soft pastel stripes like train-station lantern light.
6. 6Pour the remaining clear gelatin into a shallow dish and chill until just set but still sliceable, thirty minutes in the refrigerator. Use a tiny star cutter to stamp out translucent jelly stars.
7. 7Top each parfait with the remaining fresh berries and nestle two or three jelly stars on the surface so they appear to float. Tuck a fresh mint leaf beside the stars for a foraged forest accent.
8. 8Chill the finished parfaits for at least one hour until the layers are firm and the glasses feel cold to the touch. Serve with long spoons so every bite tastes like a quiet moment of courage and sweetness.