• Ingredients: 26
  • Serves: 4
  • Prep: 10 min
  • Bake: 30 min

Strawberry red-currant parfait with red-currant jelly, turkish bay leaves or 1 california, balsamic vinegar, strawberries, pint vanilla ice cream or plain thick yogurt such as greek. To make this strawberry red-currant parfait for 4 persons you will need 10 min for preaparation and 30 min for baking.

Ingredients

  • 1/3 cup red-currant jelly
  • 2 Turkish bay leaves or 1 California
  • 1 tbsp. balsamic vinegar
  • 1 lb. strawberries
  • 1 pint vanilla ice cream or plain thick yogurt such as Greek

Crust:

  • 3 cups all-purpose flour
  • 1 tbsp. sugar
  • 1 1/2 tsps. salt
  • 12 tablespoons cold unsalted butter, cut into small pcs.
  • 8 tbsps. cold vegetable shortening
  • 4 to 5 tbsps. ice-cold water

Filling:

For peaches-and-cream filling

  • Equipment: a large pastry bag fitted with a 3/4-inch plain tip

Garnish:

For filling:

  • Equipment: 3 4-sided sheet pans

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 Gently heat jelly, bay leaves, and vinegar in a 1- to 2-quart saucepan over low heat, stirring, until melted.

    For this step you will need

  2. Step 2 Trim strawberries and halve lengthwise, then transfer to a bowl. Reheat jelly mixture over low heat and pour over strawberries.

    For this step you will need

  3. Step 3 Let macerate, stirring occasionally, 20 minutes. Serve berries and juices with ice cream, layered if desired.

    For this step you will need

Nutrition information

Calories 182 Carbohydrates 26 g (9%)
Fat 8 g (12%) Protein 3 g (6%)
Saturated Fat 4 g (22%) Sodium 55 mg (2%)
Polyunsaturated Fat 0 g Fiber 3 g (13%)
Monounsaturated Fat 2 g Cholesterol 29 mg (10%)