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Heart-Shaped Strawberry Parfaits

This recipe for heart-shaped strawberry parfaits, from chef John Baricelli, makes a delicious Valentine's Day dessert. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

  • Servings: 4
Heart-Shaped Strawberry Parfaits

Source: The Martha Stewart Show, February Winter 2008

Ingredients

  • 1 Classic Pound Cake, or store-bought pound cake
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup sugar plus 3 tablespoons sugar
  • Coarse salt
  • 2 pints strawberries, hulled and halved, plus 4 whole strawberries, thinly slices crosswise, for garnish
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 cup heavy cream
  • Confectioners' sugar, for dusting

Directions

  1. Slice pound cake crosswise into four 1/4-inch-thick slices, reserving any remaining pound cake for another use. Insert a 3-inch heart-shaped mold into each slice and remove any of the cake that remains around the outer edge of the cutter. Transfer cutters, with cake in the bottom to a parchment paper-lined baking sheet; set aside.

  2. Fill a medium saucepan with about 2 inches of water and bring to a boil; reduce to a simmer. In the heatproof bowl of an electric mixer, combine the eggs, yolk, 3 tablespoons sugar, and a pinch of salt. Set bowl over, but not touching, simmering water and whisk until egg mixture reaches 140 degrees on an instant-read thermometer. Transfer bowl to an electric mixer fitted with the whisk attachment, and whisk until mixture is thickened and forms ribbons.

  3. Meanwhile, in the bowl of a food processor, combine 2 pints strawberries, remaining 1/2 cup sugar, lemon juice, and a pinch of salt. Pulse until finely chopped; set aside.

  4. In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Fold whipped cream into yolk mixture, along with 1/4 of the strawberry mixture, until well combined. Top the cake-filled molds with the yolk mixture, smoothing out the top so that it is even with the molds. Transfer to a freezer and freeze overnight. Refrigerate remaining strawberry mixture overnight.

  5. Remove parfaits from freezer. Push strawberry parfaits from molds to remove, using a hot towel, if necessary. Let parfaits stand for 20 minutes.

  6. Cover the bottom of each of four dessert plates with remaining strawberry mixture; top with parfait. Dust with confectioners' sugar and fan strawberry slices on top of parfaits; serve immediately.

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