Friday, 23 June 2017

Strawberry Delight

 Strawberry Parfait Mousse

One the prettiest desserts; it also tastes delicious.
Inspite of it being time consuming, it is simple to enough construct. Just perfect for any special occasion. It will feed at least 15 to 20 persons.
This is one of my mums artistic creations she has shared. I have made this with strawberry but you can substitute raspberry or even mix both to the equation and make it even more flavourful. Using your favourite seasonal berry always results in the best flavours.

A Strawberry Parfait Mousse with meringues. Lets just call it a Strawberry Delight?


Pre-heat the oven to 300 F/ 150 C
Prepare two cookie sheets with two parchment discs ; 10inch/ 25cm in diameter 4inch/10cm deep

1 1/4 cup almonds
3/4 cup sugar
1 tbsp flour

4 large egg whites
pinch of salt
1/2 cup sugar
Grind together the almonds sugar and flour until fine. Keep aside.

In a bowl beat the egg whites until soft peaks are formed, gradually adding the salt and the sugar. Once it is firm and glossy stop the machine.
With a metal spoon fold in the ground almond, sugar flour mixture in two halves. 
Fill a large piping bag with half the meringue mixture and pipe the meringue on to the parchment going round in circles starting from the center point until the entire 9 inch diameter is covered.
Repeat on the second parchment.
Place the trays in the oven and bake for 30 minutes until fairly firm. Cool completely.

Strawberry Parfait Mousse

1lb/500gm of hulled  and chopped strawberries
1/4 cup sugar
1/4 cup fresh lemon juice
pinch of salt

1/4 cup of the strawberry juice
1 tbsp gelatine powder

10 egg yolks
1/2 cup sugar

4 egg whites

1/4 cup sugar
1/4 cup water

1 1/2 cup whipping cream 

In a bowl put the strawberries, sugar, lemon juice and salt. Leave aside to macerate and created juices for 2 hours. Now either use an immersion blender or with a fork break the strawberries down as best as you can.

Prepare the gelatine blossom; remove the little of the strawberry juice and add the gelatine to it. Leave it for a few minutes.

With an electric  beater, beat the  remaining strawberry juice,10 egg yolks and sugar until very, very light over a pan of hot water or on a low flame. This will take 15 minutes. Remove from the fire and add the blossomed gelatine in it. Mix well. Cool completely.

In another bowl beat the whipping cream to soft peaks and fold it into the strawberry mixture.
Keep cool

Prepare a sugar syrup with the sugar and water. Mix it well, put on a flame to ensure all the crystals are melted. Bring it to a boil and allow it to become thicker.

In another bowl beat the egg whites to soft peaks, with the beater running pour in the hot sugar syrup until the egg whites turn into a glossy shiny meringue.
Fold this gently into the strawberry mixture.

In a 10 inch spring form pan place the ready cooked meringue disc.
Pour the strawberry mousse almost to the top, place the second disc of meringue on down. Cover it with a foil and place in the freezer.

Each stage is important. The Parfait Mousse should not set too quickly when waiting for the cream to be mixed in. It should not be too warm with the egg white mixed in that it melts. Keep ice bowls at hand in case you need it. This really depends how hot your kitchen is depending on your location.

Once the dessert is frozen, it is best served when it softens a bit. Keep a jar of warm water to put your cake knife in to get clean neat slices. 
It is best to do the topping once you are ready to serve. The lines in the picture are made off the juice boiled down to make a coulis or a teaspoon of jam added to it. It has to be thick enough to coat the back of a spoon, Use a icing gun for neat results. 

While a mousse is not frozen a parfait does not have gelatine, hence I call it a parfait mousse!

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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