Ingredients

 

Strawberry Parfait

  • 1 can coconut milk
  • 3 cup whole strawberries
  • 1 1/4 cup heavy cream
  • 3/4 cup sugar
  • 10.5 g gelatin powder
  • 1 tsp vanilla
  • 1/4 cup powdered sugar

Strawberry Sorbet

  • 2 cup sugar
  • 2 1/3 cup water
  • 4 cup whole strawberries
  • 1 large lemon juiced

Shortbread

  • 1 cup butter softened
  • 1/2 cup sugar plus 2 tsp
  • 1 tsp salt
  • 2 1/2 cup flour

Garnish

  • micro sorrel
  • 1/2 cup fresh strawberries sliced

Nutritional information

Calories: 520kcalCarbohydrates: 174gProtein: 12gFat: 34gSaturated Fat: 24gCholesterol: 72mgSodium: 469mgPotassium: 591mgFiber: 6gSugar: 124gVitamin A: 820IUVitamin C: 116mgCalcium: 136mgIron: 5mg

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 10 people

For the Strawberry Parfait

  • Get an ice bath ready in a large bowl.  Place coconut milk and strawberries in a blender and puree until smooth.  Pour into a pot, turn on the heat and add the granulated sugar.  In a small separate bowl add gelatin and 3 tbsp of water to bloom.  
    Stir the coconut-strawberry mixture until the sugar has dissolved and the mixture is hot.  Turn off the heat.  Add a little of the strawberry mixture to the gelatin to dissolve it.  
    Then pour the strawberry mixture into a bowl and set it in the ice bath.  Pour in the gelatin and stir until well combined.  Stir the mixture for a few minutes to cool down.  Meanwhile in a stand mixer add heavy cream.  Using the whisk start to whip the heavy cream. When the cream starts to thicken add the powdered sugar and vanilla.  Whip until stiff peaks.  
    Then when the strawberry mixture has cooled but not gelled  whisk in the whipped cream gently.  You want to incorporate the whipped cream well, but you don't want to over work it.  Once you have combined it completely pour onto a half sheet pan and place in the freezer for at least 2 hours.  

For the Shortbread

  • Go here to so see the recipe .  I placed the dough in a baking rectangular pan and baked it until golden brown.  
    Then after it cools completely take half of the shortbread and place either in a food processor and pulse until coarse or place in a plastic bag and crush with a mallet.  

For the Strawberry Sorbet

  • Place water and sugar in a pot.  Bring to a boil and cook for 2 minutes.  Then cool slightly and place in a blender with the 4 cups of whole strawberries.
     Puree until smooth, and the lemon juice, then chill until completely cold.  Place in your ice cream maker according to their instructions.  Place  in an airtight container and place in the freezer 

To Finish

  • In a bowl add the coarse ground shortbread. Take the parfait out of the freezer and cut with a ring cutter and place on top of the shortbread.  
    Then take out the sorbet and add a scoop of sorbet.  Add the fresh sliced strawberries to the parfait and finish with micro sorrel.  Serve and enjoy!
    strawberry parfait

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