1 ½ c
Strawberry Puree (Yields 1 1/2 cups)
fresh or frozen unsweetened strawberries
Juice of one lemon
Strawberries can be a tricky flavoring agent in frozen deserts due to their high water content and subtle flavor. Making a big batch of strawberry puree at the height of the berry season will ensure your parfait packs a punch. Store-bought frozen puree can be excellent as well, just make sure to read the packaging and avoid the brands that have ingredients you can’t pronounce.
- Stem the fresh strawberries and/or thaw the frozen ones, then puree with the sugar in a food processor until liquefied. Stir in the lemon juice. Freeze in ziplock sandwich bags for up to 2 months.
- Whisk the cream with a handheld or stand mixer until stiff peaks form (about 5 minutes), then set aside in the refrigerator.
- Heat the sugar and water over a medium heat until the temperature registers 230°F on a candy thermometer.
- In the meantime, use a handheld or stand mixer to whip the egg yolks until pale yellow and beginning to froth (about 3 minutes).
- When the sugar comes to temperature, slowly drizzle into the egg yolks while whisking on high speed and continue whipping until the mixture increases in volume and becomes custard-like (about 7 minutes).
- When the eggs are ready, gently fold in the strawberry puree, lemon juice, and whipped cream, then place in a loaf pan or individual ramekins and freeze overnight.
Matt Rodbard & Daniel Holzman
TASTE editor in chief Matt Rodbard and chef Daniel Holzman are friends. Matt has many food and home cooking questions. Daniel has many food and home cooking opinions. Their column is called 100 Food Questions for My Friend the Chef.