STRAWBERRY PARFAIT
SERVES 4
200g wild strawberries (or regular strawberries, roughly chopped), plus extra to serve, if desired
200ml double cream
50g caster sugar
1 large egg white
■ Begin by lining four ramekins with a double layer of cling film, leaving plenty of overhang.
■ Blitz 150g of the strawberries in a food processor until you have a thick coulis. Rub through a fine-mesh sieve into a bowl to remove any seeds. Whip the cream stiffly and set aside.
■ Place the sugar in a small pan with 1 tbsp water. Bring to a simmer and let bubble until the sugar has dissolved (don’t stir). Increase the heat for a few minutes until syrupy.
■ Put the egg white in a large bowl and whisk until foamy and stiff peaks appear. Very slowly pour in the warm sugar syrup, whisking constantly until the mixture is glossy.
■ Stir a spoonful of the egg white mix into the cream and mix. Then fold in the remaining whisked egg whites to combine completely. Use half of this mixture to fill the ramekins and scatter with the remaining strawberries. Freeze for one hour.
■ Swirl the strawberry coulis into the remaining cream mixture and refrigerate until needed. Use to top up the ramekins then return to the freezer for at least 4 hours.
■ To serve, remove the parfaits from the freezer 10 minutes before serving. Turn them on to a plate and remove the cling film. Serve immediately.