The classic parfait is one of those desserts that seems so simple it doesn't really need a recipe and certainly doesn't need to be changed. But when we spent the day cooking with chef Peter Sidwell of Keswick Cookery School we learned that's not always the case. By freezing the parfait mixture and folding in a bit of elderflower, he gave this classic dessert just the perfect touch of contemporary that helped make this classic old English dessert feel new again!
or elderflower cordial
Place the strawberries, lime juice, and elderflower liqueur or cordial in a a blender. Process until smooth. Set aside until ready to use.
Meanwhile, place the egg whites, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment and whisk until the mixture forms soft peaks. Place the cream in a clean medium bowl and whip with a whisk to medium peaks.
Fold the whipped cream mixture together with 2/3 of the strawberry puree and reserve the remaining puree for garnish. Add in half the meringue (egg white mixture) and fold until combiend. Add the remaining meringue carefully until just incorporated.
Line a large muffin tin or loaf pan with plastic wrap then pour the mixture into the forms. Freeze for 4 to 5 hours or until firm. To serve, remove the parfait from the freezer for 10 minutes. Slice or unmold then place on plates with berries and puree and serve.
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