Strawberry Parfait with Fresh Normandy Cream

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 17%
  • Fat: 2.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 28.6g
  • Fiber: 2.3g
  • Cholesterol: 6mg
  • Iron: 0.7mg
  • Sodium: 12mg
  • Calcium: 39mg


  • 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)


  1. 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.
  2. To prepare cream, combine the crème fraîche and 1 1/2 teaspoons sugar, stirring well until sugar dissolves. Cover and chill.
  3. 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.
  4. 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.
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