Strawberry Parfait

Strawberry Parfait

Print Recipe
STRAWBERRY PARFAIT - FRAICHEUR DE FRAISES
STRAWBERRY PARFAIT - FRAICHEUR DE FRAISES
Course Dessert
Cuisine French
Keyword strawberry
Servings
Ingredients
  • ½ cup;100 g light brown sugar
  • 1/4 cup; 60ml best-quality raspberry vinegar
  • About 10 ounces;300g very fresh sweet strawberries, stems removed, cut lengthwise into 1/4-inch (.65 cm) slices
  • 3/4 cup;185ml crème fraîche
  • 1 tablespoon vanilla sugar
  • 14 ounces;420g very fresh sweet strawberries
  • 2-1/2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon;15 ml orange flower water
  • 4 tablespoons;40g vanilla sugar
  • 2 grinds medium-coarse black pepper
  • Fresh mint leaves
Course Dessert
Cuisine French
Keyword strawberry
Servings
Ingredients
  • ½ cup;100 g light brown sugar
  • 1/4 cup; 60ml best-quality raspberry vinegar
  • About 10 ounces;300g very fresh sweet strawberries, stems removed, cut lengthwise into 1/4-inch (.65 cm) slices
  • 3/4 cup;185ml crème fraîche
  • 1 tablespoon vanilla sugar
  • 14 ounces;420g very fresh sweet strawberries
  • 2-1/2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon;15 ml orange flower water
  • 4 tablespoons;40g vanilla sugar
  • 2 grinds medium-coarse black pepper
  • Fresh mint leaves
STRAWBERRY PARFAIT - FRAICHEUR DE FRAISES
Instructions
  1. Prepare the syrup: In a medium sized bowl, mix the brown sugar and the vinegar. Carefully fold the strawberries into the syrup. Reserve for at least 1 and up to 4 hours, covered, stirring regularly, and very carefully, so the berries are evenly marinated.
  2. In another medium-sized bowl, whisk the crème fraîche with the sugar until it hold soft points. Chill until ready to serve.
  3. Prepare the sorbet: In the bowl of a food processor, combine the strawberries, lemon juice, orange flower water, sugar, and black pepper. Mix on medium speed until thoroughly combined and somewhat foamy. Transfer to a non-reactive bowl, cover, and refrigerate for at least one hour and up to overnight. When the mixture is chilled, transfer it to an ice cream maker and freeze according to the manufacturer’s instructions. Hold in the ice cream maker until ready to serve.
  4. To serve, spoon equal amounts of the marinated strawberries into each of 8 champagne flutes. Top with a spoonful of the crème fraîche. Top with equal amounts of the sorbet, then top with the remaining crème fraîche. Drizzle 2 teaspoons of the vinegar syrup from the berries over the top of each parfait, garnish with the mint leaves and serve immediately.
Share this Recipe

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.