The classic parfait is one of those desserts that seems so simple it doesn’t really need a recipe and certainly doesn’t need to be changed. But when we spent the day cooking with chef Peter Sidwell of Keswick Cookery School we learned that’s not always the case.
By freezing the parfait mixture and folding in a bit of elderflower, he gave this classic dessert just the perfect touch of contemporary that helped make this classic old English dessert feel new again! And now we want to share this Elderflower and Strawberry Parfait recipe with you.
Elderflower and Strawberry Parfait Recipe
- 12 ounces fresh or frozen strawberries
- 2 tablespoons elderflower liqueur or elderflower cordial
- Juice of 1 Lime
- 10 ounces whipped cream
- 3 egg whites
- 6 ounces confectioner's sugar
- 1 tablespoons pure vanilla extract
- Assorted berries for garnish
- Blend The Base: Place the strawberries, lime juice, and elderflower liqueur or cordial in a a blender. Process until smooth. Set aside until ready to use.
- Whisk The Eggs: Meanwhile, place the egg whites, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment and whisk until the mixture forms soft peaks. Place the cream in a second clean medium bowl and whip with a whisk to medium peaks.
- Fold The Parfait Together: Fold the whipped cream mixture together with 2/3 of the strawberry puree and reserve the remaining puree for garnish. Add in half the meringue (egg white mixture) and fold until combined. Add the remaining meringue carefully until just incorporated.
- Freeze The Parfait: Line a large muffin tin or loaf pan with plastic wrap then pour the mixture into the forms. Freeze for 4 to 5 hours or until firm. To serve, remove the parfait from the freezer for 10 minutes. Slice or unmold then place on plates with berries and puree and serve.