Strawberry Parfait Supreme – or Raspberry or Peach

Strawberries finally appear to be in season in our neck of the woods. Prices have dropped in any case. Time to bring out the strawberry desserts. Sometimes you want something other than to make sweet biscuits for strawberry shortcake–the only way to make strawberry shortcake in my world. Instead, a nice frozen strawberry parfait sounds perfect. This one might fit the bill for you too, if raspberries or peaches strike your fancy instead.

Strawberry Parfait Supreme

6 egg yolks
1 cup granulated sugar
1/3 cup water
1/4 teaspoon salt
1 1/2 cups crushed strawberries
1 pt (2 cups) heavy cream
1/4 cup superfine sugar
1/4 teaspoon almond extract (I skip this)
1/2 teaspoon vanilla extract

Beat yolks in  top of double boiler; set aside.

Combine granulated sugar, water and salt in 1-qt saucepan. Pace over heat, stirring constantly until sugar dissolves. Boil without stirring to soft ball stage. Beat syrup into yolks gradually. Cook over simmering water, stirring constantly until mixture thickens. Cool. Add strawberries; chill.

Whip cream partially; add superfine sugar gradually, beating until cream stands in peaks. Fold into strawberry mixture. Add extracts. Turn parfait into deep freezing tray or mold. Freeze 3-4 hours without stirring. Yield: 8 servings

Golden Peach Parfait: Substitute mashed peach pulp for strawberries and increase almond extract to 1/2 teaspoon.

Red Raspberry Parfait: Put 1 pint washed and drained red raspberries through sieve to remove seeds and make about 1 cup puree to substitute for strawberries. Substitute 1/2 tsp raspberry extract for vanilla and add 4-5 drops red food coloring before turning into freezing tray.

From Domino Sugar Spoon Recipes, 1962

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