Heart Shaped Strawberry Parfaits Recipes

STRAWBERRY PARFAIT RECIPE

Steps:

• Gather the ingredients.
• Place the amaretti biscuits in a plastic bag and gently crush using a rolling pin until they resemble coarse sand. Remove a couple of tablespoons and keep to the side for garnish. Spoon an even amount into the base of four glass dessert dishes or wine glasses. Press the crushed biscuit crumb firmly with the back of a spatula, then carefully, without disturbing the crumb, spoon over the amaretto. Pop the glasses into the refrigerator while you prepare the rest of the parfait.
• Wash, hull , and dry the strawberries.
• Choose three or four of the largest, well-shaped strawberries and slice as thinly as you can. Then, finely chop the remaining strawberries. Once the biscuit base is chilled, take the slices and lay evenly into the base and up the sides of the glasses in an even line. Repeat with a second row behind and overlapping with the previous fruit, reserving a few slices of strawberry for decoration. Fill the well in the middle of the sliced fruit with half of the chopped strawberries. Return the glasses to the refrigerator.
• Whip the cream, vanilla extract, and confectioners' sugar using a stand or hand mixer to create stiff peaks. Take care not to overwhip the cream, which can soon become over-stiff and will be hard to pipe into the glasses.
• Pipe the cream into each glass using a piping bag fitted with a large plain nozzle or layer using a spoon. Top with another layer of chopped strawberries and finish with more cream. Decorate with a few slices of strawberries and a little amaretti crumb.
• Serve. If the parfaits are not to be eaten immediately, cover each glass with plastic wrap and keep in the refrigerator. They are best eaten the same day.

HEART-SHAPED STRAWBERRY PARFAITS

Steps:

• Slice pound cake crosswise into four 1/4-inch-thick slices, reserving any remaining pound cake for another use. Insert a 3-inch heart-shaped mold into each slice and remove any of the cake that remains around the outer edge of the cutter. Transfer cutters, with cake in the bottom to a parchment paper-lined baking sheet; set aside.
• Fill a medium saucepan with about 2 inches of water and bring to a boil; reduce to a simmer. In the heatproof bowl of an electric mixer, combine the eggs, yolk, 3 tablespoons sugar, and a pinch of salt. Set bowl over, but not touching, simmering water and whisk until egg mixture reaches 140 degrees on an instant-read thermometer. Transfer bowl to an electric mixer fitted with the whisk attachment, and whisk until mixture is thickened and forms ribbons.
• Meanwhile, in the bowl of a food processor, combine 2 pints strawberries, remaining 1/2 cup sugar, lemon juice, and a pinch of salt. Pulse until finely chopped; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Fold whipped cream into yolk mixture, along with 1/4 of the strawberry mixture, until well combined. Top the cake-filled molds with the yolk mixture, smoothing out the top so that it is even with the molds. Transfer to a freezer and freeze overnight. Refrigerate remaining strawberry mixture overnight.
• Remove parfaits from freezer. Push strawberry parfaits from molds to remove, using a hot towel, if necessary. Let parfaits stand for 20 minutes.
• Cover the bottom of each of four dessert plates with remaining strawberry mixture; top with parfait. Dust with confectioners' sugar and fan strawberry slices on top of parfaits; serve immediately.