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Vanilla, Passion Fruit and Strawberry Parfait

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Vanilla, Passion Fruit and Strawberry Parfait
Votes: 7
Rating: 3
You:
Rate this recipe!
Servings
6-8
Ingredients
For the vanilla pudding
  • 3 cups heavy cream
  • 1 cup sugar
  • 1 vanilla bean seeds scraped
  • 1/4 cup cornstarch
For the strawberry jelly
  • 2 pints strawberries
  • 1 cup sugar
  • 1/2 cup water
  • 8 in titanium gelatin leaves softened in cold water
For the parfait assembly
  • 32 Savoiardi or Lady Finger biscuits
  • 6 passion fruits seeds removed
  • 1 pint strawberries thinly sliced
  • Edible flowers (e.g., violets, marigolds or lavender) to serve
  • Whipped cream to serve
Servings
6-8
Ingredients
For the vanilla pudding
  • 3 cups heavy cream
  • 1 cup sugar
  • 1 vanilla bean seeds scraped
  • 1/4 cup cornstarch
For the strawberry jelly
  • 2 pints strawberries
  • 1 cup sugar
  • 1/2 cup water
  • 8 in titanium gelatin leaves softened in cold water
For the parfait assembly
  • 32 Savoiardi or Lady Finger biscuits
  • 6 passion fruits seeds removed
  • 1 pint strawberries thinly sliced
  • Edible flowers (e.g., violets, marigolds or lavender) to serve
  • Whipped cream to serve
Votes: 7
Rating: 3
You:
Rate this recipe!
Instructions
For the vanilla pudding
  1. In medium saucepan, combine 2 1/2 cups heavy cream, sugar and vanilla seeds over medium-high heat; gently simmer, stirring to dissolve sugar. Cook until just starting to steam, 3–4 minutes. Mix cornstarch with remaining cream and slowly whisk into hot cream mixture until combined.
  2. Let pudding cool slightly, then transfer to medium bowl and cover surface with plastic wrap (to help prevent a skin from forming). Refrigerate overnight or until set.
For the strawberry jelly
  1. In food processor bowl, process strawberries until smooth, then strain through large mesh sieve. In small saucepan, combine strawberry purée, sugar and water over medium heat, stirring until sugar dissolves.
  2. Remove gelatin leaves from soaking water, squeeze out excess water and stir into strawberry mixture until dissolved. Pour strawberry jelly into trifle dish and refrigerate overnight to set.
  3. After strawberry jelly is set, dip biscuits in passion fruit juices until soft but not mushy, 10–20 seconds per side. In trifle dish, layer juice-soaked biscuits on top of strawberry jelly, then half of the vanilla pudding, and line edge of dish with strawberry slices. Add another layer of biscuits and pudding. Finish with edible flowers and final layer of pudding. Serve with whipped cream.
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