STRAWBERRY RHUBARB PARFAIT
The rhubarb shoots emerging in my garden prompted me to post this recipe from Christine Cushing. I haven't tried it yet - but very soon! Christine suggests sprinkling crushed amaretti cookies between the layers.
Provided by CountryLady
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Strawberry Rhubarb Compote: 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 Layer: 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 into firm peaks.
- Fold crème fraiche and Grand Marnier into whipped cream.
- Assembly: Divide 1/3 of the cream layer equally into 6 parfait glasses; divide half the strawberry rhubarb compote equally on top of the layers of the cream layer.
- Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote; divide remaining half of strawberry rhubarb compote equally on top of the layers of cream.
- 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 (optional).
Nutrition Facts : Calories 309.6, Fat 22.2, SaturatedFat 13.7, Cholesterol 81.5, Sodium 23.9, Carbohydrate 28.1, Fiber 1.1, Sugar 22.8, Protein 1.6
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