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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From the April 2006 issue of Australian House and Garden magazine. Remember this recipe calls for a total of 450g of strawberies. Ingredients:
1/2 cup caster sugar (100g) |
1/4 cup water |
6 medium egg yolks |
350 g strawberries, plus |
100 g extra strawberries |
2 vanilla pod |
300 ml double cream |
Directions:
1. Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved.
2. Bring to a boil, then boil rapidly for 2 minutes.
3. Meanwhile, whisk egg yolks in a bowl with a hand-held electric mixer for 3 minutes or until pale and mousse-like.
4. 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.
5. Crush strawberries with a fork to a coarse puree in a bowl.
6. Slit open vanilla pods and scrape seeds into another bowl.
7. Add cream and whisk until it forms soft peaks, then gently fold into egg mixture, followed by crushed strawberries.
8. Divide mixture between 8 x 3/4-cup (185ml) glass serving dishes or ramekins, cover well with plastic wrap and freeze for at least 4 hours.
9. To serve, remove parfaits from freezer and leave to soften slightly at room temperature.
10. Pile a few strawberries on top and serve.
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