Strawberry Parfait with Fresh Normandy Cream

Strawberry Parfait with Fresh Normandy Cream Recipe
Becky Luigart-Stayner; Melanie J. Clarke
This dessert is simple to make and has the most amazing combination of flavors and textures. It combines sweet and tart, creamy and peppery flavors. Try to purchase locally grown strawberries that have ripened on the plant.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 135
Caloriesfromfat 17 %
Fat 2.6 g
Satfat 1.7 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 28.6 g
Fiber 2.3 g
Cholesterol 6 mg
Iron 0.7 mg
Sodium 12 mg
Calcium 39 mg

Ingredients

Strawberries:
1/2 cup packed light brown sugar
3 tablespoons raspberry or balsamic vinegar
2 cups sliced strawberries
Cream:
1/4 cup crème fraîche
1 1/2 teaspoons granulated sugar
Sorbet:
2 cups sliced strawberries
1/4 cup granulated sugar
2 1/2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
Mint sprigs (optional)

Preparation

To prepare strawberries, combine the brown sugar and vinegar in a medium bowl, stirring with a whisk; add 2 cups strawberries, stirring gently to coat. Cover and chill 4 hours, stirring occasionally.

To prepare cream, combine the crème fraîche and 1 1/2 teaspoons sugar, stirring well until sugar dissolves. Cover and chill.

To prepare sorbet, combine 2 cups strawberries, 1/4 cup granulated sugar, juice, and pepper in a blender or food processor; process until smooth. Strain the strawberry mixture through a sieve over a large bowl, and discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

To assemble parfaits, spoon 3 tablespoons sorbet into each of 8 champagne flutes; top with 3 tablespoons strawberries. Spoon 1 1/2 teaspoons cream over each serving. Drizzle remaining juices from the strawberries over each serving. Garnish with mint sprigs, if desired.

Note:

Susan Loomis,

April 2004
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