Strawberry Parfait with Sweet Basil Pesto
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 g couverture, white
- 200 g strawberries
- 2 tablespoon powdered sugar
- 200 g strawberries (possibly suar, Cointreau and lemon)
- 1 egg yolk
- 1 egg (s)
- 75 grams sugar
- 80 ml Prosecco
- 1 egg white
- 250 g cream
- 0.5 ½ bunch basil
- 50 g almond (s), round
- 1 vanilla pod, which the pulp
- 100 ml syrup, sugar syrup made from:
- water and
- in Sugar equal parts
Print Recipe
Pin Recipe Instructions
- Melt the white couverture in a hot water bath.
- Puree 200 g strawberries with the powdered sugar. Clean the remaining strawberries, cut in half if necessary. If, depending on the season, they are not yet so aromatic, you can add a little lemon juice, sugar and / or Cointreau.
- Mix the egg yolk, egg, sugar and prosecco in a water bath until foamy, stir in the dissolved couverture, stir cold in the food processor or in ice water and fold in the strawberry puree.
- Beat egg white and cream separately and fold in as well. Fill into 8 timbale molds and place in the freezer (at least 4 hours).
- Finely puree the basil with almonds, vanilla pulp and sugar syrup.
- Thaw parfaits in the refrigerator for 15 minutes, turn them out and serve with dots of basil pesto and fresh strawberries.
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