A delicious seasonal dessert for you to enjoy this week.
Now that summer is well and truly here, strawberries are back and we're delighted. To celebrate the return of the sunny season, we've selected this picture-perfect dessert from JP McMahon at Aniar in Galway for you to enjoy this week. Try it out and let us know how you get on.
Strawberry parfait with macerated strawberries
Makes one loaf-tin terrine and four small rings
"The best thing about this recipe, apart from its deliciousness, is that it can be easily made the night before, making it ideal for entertaining. It’s also nice and light after a big meal. When strawberries are out of season, make a different flavour instead. Elderflower or Baileys work particularly well. Replace the macerated strawberries with orange segments instead" - JP McMahon
For the parfait
- 6 egg whites
- 330g sugar
- 1 lemon, juice only
- 75ml strawberry coulis
- 300ml cream, whipped
For the macerated strawberries
- 200g strawberries
- 100ml water
- 15g sugar
- ½ vanilla pod, split
- 50ml strawberry liqueur or Grand Marnier
- Dash rose water
- Whip the egg whites to stiff peaks. Then gradually add in the sugar, a tablespoon at a time. Keep beating until all the sugar is incorporated and the whites are glossy and smooth.
- Fold the lemon juice and coulis into the whipped cream and mix. Fold this into the meringue mix until well combined.
- Pour the meringue mix into a terrine tin lined with clingfilm or place into lined stainless steel rings for individual portions. Wrap the clingfilm around the parfait until covered. Freeze for
six hours or overnight, until solid.
- Put the water and sugar into a saucepan over a medium heat, bring to the boil and simmer for four minutes. Meanwhile, wash and hull the strawberries. Prick all over with a sharp knife and halve.
- Take the water and sugar mix off the heat, add the vanilla pod and seeds, liqueur and rose water. Allow to cool slightly. Pour in the strawberries and allow to stand until cool and ready to serve.
- To serve, run a knife along the edge of the rings and gently remove the parfaits onto a plate. Dress with the strawberries and serve immediately. The terrine can be kept in the freezer for your next dinner party for up to three months
TIP: To make an elderflower parfait instead, simply replace the coulis with elderflower cordial to taste.
Photography by Julia Dunin
Recipe by JP McMahon founder of Food on the Edge and chef-owner at Aniar, Cava Bodega and Tartare in Galway.