STRAWBERRY PARFAIT RECIPE
Strawberry parfait is a delightful summer dessert that can be made so quickly and easily with fresh fruit, cream, and amaretto-soaked biscotti.
Provided by Elaine Lemm
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Place the amaretti biscuits in a plastic bag and gently crush using a rolling pin until they resemble coarse sand. Remove a couple of tablespoons and keep to the side for garnish. Spoon an even amount into the base of four glass dessert dishes or wine glasses. Press the crushed biscuit crumb firmly with the back of a spatula, then carefully, without disturbing the crumb, spoon over the amaretto. Pop the glasses into the refrigerator while you prepare the rest of the parfait.
- Wash, hull , and dry the strawberries.
- Choose three or four of the largest, well-shaped strawberries and slice as thinly as you can. Then, finely chop the remaining strawberries. Once the biscuit base is chilled, take the slices and lay evenly into the base and up the sides of the glasses in an even line. Repeat with a second row behind and overlapping with the previous fruit, reserving a few slices of strawberry for decoration. Fill the well in the middle of the sliced fruit with half of the chopped strawberries. Return the glasses to the refrigerator.
- Whip the cream, vanilla extract, and confectioners' sugar using a stand or hand mixer to create stiff peaks. Take care not to overwhip the cream, which can soon become over-stiff and will be hard to pipe into the glasses.
- Pipe the cream into each glass using a piping bag fitted with a large plain nozzle or layer using a spoon. Top with another layer of chopped strawberries and finish with more cream. Decorate with a few slices of strawberries and a little amaretti crumb.
- Serve. If the parfaits are not to be eaten immediately, cover each glass with plastic wrap and keep in the refrigerator. They are best eaten the same day.
Nutrition Facts : Calories 918 kcal, Carbohydrate 99 g, Cholesterol 101 mg, Fiber 4 g, Protein 8 g, SaturatedFat 28 g, Sodium 307 mg, Sugar 67 g, Fat 55 g, ServingSize Serves 2, UnsaturatedFat 0 g
STRAWBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.
STRAWBERRY PARFAIT WITH NUTTY CRUMBLE
Use melted marshmallows to bind this crust of crushed shortbread and pretzels; top it off with sweetened cream cheese and cooked strawberries.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate.
- Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice.
- Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
STRAWBERRY CRUMBLE
I have been making cobbler for my family for years using fresh berries we picked ourselves. As it is now just the two of us, I thought I would rework the recipe some to make it more like a crumble and incorporate some oats! Serve with vanilla ice cream.
Provided by LaDonna Langwell
Categories Crisps and Crumbles
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat a convection oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Pour sliced strawberries for filling into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.
- Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.
- Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.
- Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.
- Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 41.8 g, Cholesterol 30.8 mg, Fat 12 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 67 mg
STRAWBERRY CRUMBLE PARFAITS
Make and share this Strawberry Crumble Parfaits recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, brown sugar and pecans; cut in butter until mixture resembles coarse crumbs.
- Spread into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.
- In a large bowl, combine the milk, lemon juice and orange juice. Add strawberries; mix well. Fold in whipped cream.
- Spoon 1 tablespoon of crumb mixture into each parfait glass; top with a scant 3 tablespoonfuls of berry mixture.
- Repeat layers. Sprinkle with remaining crumb mixture. Freeze until firm. Remove from the freezer 20-30 minutes before serving.
Nutrition Facts : Calories 407.2, Fat 25.6, SaturatedFat 13.8, Cholesterol 70.5, Sodium 127.6, Carbohydrate 41, Fiber 1.5, Sugar 29, Protein 5.8
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- Place a metal mixing bowl and the beaters in the freezer. Make sure they chill for 30-60 minutes before whipping the cream. Add the cream container to the freezer in the last 5 minutes of this process so the cream is very cold also.
- Place the strawberries, lemon juice, and the 1/4 C sugar in a blender. Blend for a minute on high until combined and a thick puree results. Set aside.
- Once everything is chilled for the whipped cream, add the cold cream, powdered sugar, and vanilla to the cold mixing bowl. Using an electric hand-mixer, beat on low for about a minute and then progressively add more speed until you are at a medium-high speed and nothing is splattering out. It takes about 5 minutes total to get the cream whipped into soft peaks as seen above in the photos.
- Next you will add 3/4 of the strawberry puree into the whipped cream. Reserve the other 1/4 to use as a pretty layer inside the dessert cups as you get these ready. Now fold the puree gently into the whipped cream until it is all combined evenly. .
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