Strawberry Parfait

We recently had a ton of strawberries, and I was tired of doing the same things with them. I decided to look up some recipes in my Fannie Farmer cookbook. This is the first one I tried, and we REALLY enjoyed it. It is tasty right out of the freezer, sort of like icecream. But it is far better if you let it soften up a little, simple divine.

1 quart strawberries, pureed.
1 3/4 cups sugar ( I used a bit less)
3 egg whites
1/2 cup water
2 cups sweet cream

Combine strawberries and 3/4 cup sugar, refrigerate. Beat egg whites till stiff. Put remaining sugar and water in pot. Bring to boil without stirring. Cover and steam the sugar crystals down the sides and boil for 3 minutes. Uncover and boil without stirring until syrup is apx. 115 degrees C. Slowly pour syrup over beaten eggs whites while beating. Beat this mixture until it is room temperature. Whip the cream to soft peaks and gently fold it in. Fold in the cold strawberry mixture. Freeze until ready to serve.

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