Frozen Strawberry Parfait
Servings: Approximately 4 cups [1 L]
IngredientsPreparation
  • 4 cups [1 L] fresh strawberries
  • 2 teaspoons [10 mL] lemon juice
  • 1 cup [200 mL] sugar
  • 3/4 cup [190 mL] water
  • 2 egg whites
  • 1 1/2 cups [375 mL] whipping cream
  • Hull, rinse then delicately pat-dry strawberries.
  • Crush strawberries through a fine sieve.
  • Sprinkle strawberry puree with lemon juice; set aside for 15 to 20 minutes.
  • Then, transfer puree into 2 layers cottoncheese; leave to drain.
  • Into a casserole, boil together sugar, water and drained strawberry syrup until 230°F [110°C] onto a candy thermometer [fine thread].
  • Beat egg whites until stiff peaks form.
  • Whipping, pour hot boiling strawberry syrup into a fine thread, into beaten egg whites.
  • Then whip cream until stiff peaks form.
  • Fold whipped cream into strawberry mixture.
  • Evenly spoon mixture into frosted parfait dishes or mold.
  • Freeze mixture, without stirring, until really firm.
  • Into the upper part of a double-boiler, heat together maple syrup, salt and slightly beaten eggs over hot boiling water until thickened, and mixture coats the back of a metal spoon.
  • Remove from heat; leave mixture to cool to room temperature.
  • Then whip cream until stiff peaks form; fold whipped cream into cooled mixture.
  • Evenly spoon mixture into frosted parfait dishes or mold.
  • Freeze mixture, without stirring, until really firm.