Strawberry & Cream Parfait
Prep Time:
45 minutes plus chilling time
Cook Time:
5 minutes
Serves:
12
Ingredients
- 2 Cups whole milk
- 2 envelopes (1/4 ounces each) unflavored gelatin
- 1 Cup crème fraiche or sour cream
- 2 Teaspoons vanilla extract
- 1/8 Tsp. salt
- 4 Ounces white chocolate, finely chopped
- 1 Cup lemon curd, homemade or purchased
- 2 Packages (18 ounces each) Driscoll’s Berry Big Strawberries, divided [, stems removed, plus more for garnish]
- 1/4 Cup sugar, dived
- 24 fresh basil leaves, divided
- 1 Tbsp. lime juice, divided
- 1 can (14 ounces) sweetened condensed milk
- 2 Cups heavy cream
Directions
- POUR 2 cups milk into a measuring cup.
- SPRINKLE 2 envelopes gelatin over milk and WHISK thoroughly to combine.
- SET ASIDE milk mixture for 5 minutes to bloom and thicken.
- PLACE 1 cup crème fraiche (or sour cream) into a large bowl.
- ADD 1 can sweetened condensed milk, 2 cups heavy cream, 2 teaspoons vanilla extract, and 1/8 teaspoon salt.
- WHISK to combine ingredients.
- SET ASIDE crème fraiche mixture.
- POUR milk mixture into a small saucepan.
- HEAT over medium-low heat just until simmering. Do not overcook.
- REMOVE from heat.
- ADD 4 ounces chopped white chocolate.
- ALLOW TO REST 3 minutes then WHISK until smooth.
- STRAIN hot milk mixture into crème fraiche mixture and WHISK until smooth.
- DIVIDE mixture equally into three bowls (about 2 ½ cups per bowl).
- ADD 1 cup lemon curd to one of the bowls and WHISK to combine. Gelatin may begin to set slightly.
- DIVIDE lemon curd mixture equally into twelve 8-ounce glasses (about 1/3 cup per glass).
- REFRIGERATE glasses for about 30 minutes or until mixture is set.
- HULL 1 package strawberries and PLACE into the bowl of a food processor.
- ADD 2 tablespoons sugar, 12 basil leaves, and 1½ teaspoons lime juice.
- PULSE until strawberry mixture is finely blended.
- ADD half the strawberry mixture to second bowl of crème fraiche mixture and WHISK until smooth.
- SET ASIDE crème fraiche/strawberry mixture.
- DIVIDE remaining strawberry mixture evenly between glasses of chilled lemon curd (about 1 tablespoon per glass).
- DIVIDE plain crème fraiche mixture between glasses and POUR carefully to not disturb strawberry layer (about ¼ cup per glass).
- REFRIGERATE glasses for at least 30 minutes or until plain layer is set.
- DIVIDE crème fraiche/strawberry mixture between glasses (about 1/3 cup per glass).
- REFRIGERATE glasses for at least 30 minutes or until set. This step can be done several hours before serving.
- HULL and CHOP remaining 1 package strawberries into 1/4-inch dice and PLACE into a medium bowl.
- CHIFFONADE remaining 12 basil leaves and ADD to bowl.
- ADD remaining 2 tablespoons sugar and remaining 1 ½ teaspoons lime juice.
- STIR to combine mixture and ALLOW TO REST several minutes until sugar dissolves.
- DIVIDE mixture between glasses (about 2 tablespoons per glass).
- GARNISH with a whole or halved Berry Big Strawberry.
- SERVE immediately or CHILL in refrigerator until ready to serve.
