There´s a glut of soft fruit here at the moment and a while back I was lucky enough to receive a generous punnet of organic strawberries in exchange for a song and dance. So, here we go, something of a summer showstopper Wimbledon/Samba dessert.
It´s a frozen parfait. Light, refreshing and strawberrylicious (oh my word) and although the recipe may seem a bit faffy, as long as you follow the steps and have your ingredients sorted and weighed prior to starting, it´s pretty easy. It has the added advantage of requiring a good few hours in the freezer so you may feel free to enjoy the pleasures of your dinner party without stressing over the final course.
Do normal people have dinner parties? Are they the preserve of posh people or those aspiring to be so? What are we meant to talk about? Is it proper to serve the wine brought by your guests? If you´re partners mother/father attempts to pay footsie with you, who can you talk to? Who does the washing up? Is it acceptable to retire to bed and leave your guests at the table?
You will need an electric whisk and a cake tin +/-20 diameter.
300 ml double cream
350 g strawberries, roughly chopped
3 egg whites
60 g caster sugar
6 egg yolks
100 g caster sugar
60 ml (4 tbsp) water
Finely grated zest of 1 lime
Line the base and sides of a 20 cm spring cake tin with baking parchment and place in the freezer.
In a bowl, whisk the cream to a thick yoghurt consistency, refrigerate. Wash and dry the whisks.
Crush the strawberries a little using a fork, refrigerate.
In a large, clean bowl, whisk the egg whites for a minute or so until soft peaks have formed, whilst continuing to whisk, add the 60 g of sugar and whisk for a further 2 minutes, set aside.
In another bowl, whisk the egg yolks for 5 minutes, set aside. Pour the water and 100 g of sugar into a small pan. Over a medium heat dissolve the sugar before increasing the temperature and vigorously boiling for 2 minutes. Now, whilst whisking the egg yolks, carefully pour in the syrup and continue to whisk until it reaches room temperature (about 8 minutes). Add the lime zests.
Carefully fold egg whites into the yolk mixture followed by the cream and strawberries. Pour into the cake tin and freeze for at least 6 hours.
It´s a frozen parfait. Light, refreshing and strawberrylicious (oh my word) and although the recipe may seem a bit faffy, as long as you follow the steps and have your ingredients sorted and weighed prior to starting, it´s pretty easy. It has the added advantage of requiring a good few hours in the freezer so you may feel free to enjoy the pleasures of your dinner party without stressing over the final course.
Do normal people have dinner parties? Are they the preserve of posh people or those aspiring to be so? What are we meant to talk about? Is it proper to serve the wine brought by your guests? If you´re partners mother/father attempts to pay footsie with you, who can you talk to? Who does the washing up? Is it acceptable to retire to bed and leave your guests at the table?
You will need an electric whisk and a cake tin +/-20 diameter.
300 ml double cream
350 g strawberries, roughly chopped
3 egg whites
60 g caster sugar
6 egg yolks
100 g caster sugar
60 ml (4 tbsp) water
Finely grated zest of 1 lime
Line the base and sides of a 20 cm spring cake tin with baking parchment and place in the freezer.
In a bowl, whisk the cream to a thick yoghurt consistency, refrigerate. Wash and dry the whisks.
Crush the strawberries a little using a fork, refrigerate.
In a large, clean bowl, whisk the egg whites for a minute or so until soft peaks have formed, whilst continuing to whisk, add the 60 g of sugar and whisk for a further 2 minutes, set aside.
In another bowl, whisk the egg yolks for 5 minutes, set aside. Pour the water and 100 g of sugar into a small pan. Over a medium heat dissolve the sugar before increasing the temperature and vigorously boiling for 2 minutes. Now, whilst whisking the egg yolks, carefully pour in the syrup and continue to whisk until it reaches room temperature (about 8 minutes). Add the lime zests.
Carefully fold egg whites into the yolk mixture followed by the cream and strawberries. Pour into the cake tin and freeze for at least 6 hours.
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