Violet-Fruit Parfait

Directions

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.