The strawberry parfait is a super creamy recipe for a delicious homemade fruit parfait. Once again, I followed Grandma Benedetta’s advice, and the result was amazing.
STRAWBERRY SEASON – from mid-February to October, peak production is in May and June.
RECIPES with strawberries:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 8 servings of 2.5 oz
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: Spring, Summer and Fall
- Energy 163.28 (Kcal)
- Carbohydrates 15.80 (g) of which sugars 12.83 (g)
- Proteins 2.21 (g)
- Fat 10.62 (g) of which saturated 0.48 (g)of which unsaturated 0.63 (g)
- Fibers 0.60 (g)
- Sodium 16.69 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Strawberry Parfait
- 2 cups strawberries
- 2/3 cup sugar (more or less depending on the sweetness of the strawberries)
- 2 1/2 tbsp potato starch (or cornstarch or all-purpose flour)
- 2 eggs (medium – small)
- Half lemon juice (or orange)
- 7/8 cup heavy cream
Tools
- Food processor (or hand blender)
- Pan steel
- Electric whisk
- Aluminum mold (small or plastic cups)
- Plastic wrap
Check out my review of the Hisense MCF141E chest freezer.
Strawberry Parfait
Place the heavy cream in the fridge inside the container you will use to whip it, as cold cream whips much better.
Prepare the strawberry puree
Wash the fruit and blend it with a food processor or the hand blender.
Prepare the mixture
In a pan, away from the heat, pour the sugar and flour, then sift with a hand whisk. Add the two eggs and mix, then the strawberry puree with the lemon juice, and make the mixture uniform with the help of the whisk.
Place the pan on the heat and gently bring to a boil, continue to stir until the mixture thickens well. Let it cool for the necessary time.
Whip the cold liquid cream from the fridge.
To the cold strawberry mixture, gently add the whipped cream with upward movements to avoid deflating it.
Chill the parfait
Pour the strawberry cream into small aluminum molds (single-serving ones work great) or use plastic cups filling them only halfway up.
Level the strawberry mousse and cover with plastic wrap. Let it chill for at least 3 hours in the freezer.
Serve the strawberry parfait
Once the strawberry cream is ready, remove from the freezer and break the mold it’s in. Let sit at room temperature for 10 minutes before serving.
Decorate with some strawberries and mint leaves, with chocolate glaze or whipped cream.
How to make Strawberry Coulis
Prepare some strawberries with lemon, then blend them with a hand blender or food processor to get a homogeneous sauce. If you want a fruit puree without seeds, filter the obtained mixture with a fine-mesh strainer or sieve.
STORING the strawberry parfait
Fruit parfaits can be stored in the freezer at a temperature of -4°F for up to one month. Before serving, leave at room temperature for at least 15 minutes or 40 minutes in the refrigerator.
