Everybody loves a parfait! For a little texture, sprinkle crushed amaretti cookies between the layers of the compote and cream layer.
Directions for: Strawberry Rhubarb Parfait
Ingredients
Strawberry Rhubarb Compotecup rhubarb, cut into 1-inch pieces (175 ml)
1 cup strawberries, quartered (425 ml)
Zest of lemon
cup granulated sugar (125 ml)
1 Tbsp cornstarch
1 cinnamon stick
Cream Layer1 cup whipping (35%) cream, for whipping (250 ml)
1 to 2 tbsp. icing sugar (15 ml to 30 ml)
1 Tbsp Grand Marnier or other orange flavoured liqueur, optional (15 ml)
cup crme fraiche (125 ml)
Assembly6 strawberries, left whole, to garnish parfait
Lemon balm, to garnish parfait, optional
6 rolled tuille cookies, to garnish parfait, optional
Directions
Strawberry Rhubarb Compote1. In a medium saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch and lemon zest. Stir the mixture occasionally so not to burn. Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes. Cool completely. Remove cinnamon stick.
Cream Layer1. In the bowl of a stand mixer fitted with a whisk attachment (or alternatively with an electric hand mixer), whip cream until soft peaks start to form. Add icing sugar and increase speed to high. Continue to whip cream, whipping to firm peaks. Fold crme fraiche and Grand Marnier into whipped cream
Assembly1. Divide 1/3 of the cream layer equally into 6 parfait glasses. Divide the strawberry rhubarb compote equally on top of the layers of the cream layer.
2. Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote. Divide remaining of strawberry rhubarb compote equally on top of the layers of cream.
3. Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture. Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie.
See more: Dessert, Fruit, Berries, Eggs/Dairy, Summer