Strawberry Parfait

"From the April 2006 issue of Australian House and Garden magazine. Remember this recipe calls for a total of 450g of strawberies."
 
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Ready In:
40mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved.
  • Bring to a boil, then boil rapidly for 2 minutes.
  • Meanwhile, whisk egg yolks in a bowl with a hand-held electric mixer for 3 minutes or until pale and mousse-like.
  • Slowly add boiling syrup to yolks, whisking constantly, and continue to whisk for 5 minutes or until mixture is very thick and about 3 times its original volume.
  • Crush strawberries with a fork to a coarse puree in a bowl.
  • Slit open vanilla pods and scrape seeds into another bowl.
  • Add cream and whisk until it forms soft peaks, then gently fold into egg mixture, followed by crushed strawberries.
  • Divide mixture between 8 x ¾-cup (185ml) glass serving dishes or ramekins, cover well with plastic wrap and freeze for at least 4 hours.
  • To serve, remove parfaits from freezer and leave to soften slightly at room temperature.
  • Pile a few strawberries on top and serve.

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Reviews

  1. Delicious, easy and a great crowd pleaser. Thanks for the post
     
  2. Delicious! This is also fun to make and a great way to use strawberries! I only used 1/2 a vanilla bean (all that I had on hand) and it was still great. A note on the ingredients though - I used heavy whipping cream for the double cream - which I belive is the US equivalent. When I made this I was able to fill 10 ramkins - this is a great dessert to make ahead and store in the freezer! Thanks for sharing this keeper!
     
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