The Times Magazine - UK (2021-11-13)

The Times Magazine 57

STRAWBERRY PARFAIT

WITH PISTACHIO PRALINE

Serves 8

• Gluten free

Orange blossom water adds an
exotic flavour, but don’t overdo
it – a little goes a long way.

• 750g strawberries, hulled and
  coarsely chopped


• 170g sugar


• 1½ tbsp lemon juice


• 2 tsp orange blossom water
  (optional)


• 700ml whipping cream,
  chilled


• 60g chopped pistachios


• Crumbed sweet biscuits,
  to serve

1. Heat the strawberries in a
   medium pan with the sugar,
   lemon juice and orange blossom
   water, if using, stirring to
   dissolve the sugar. Once the
   mixture starts to simmer (about
   5 minutes), remove from the
   heat, whizz to a puree in a food
   processor or with a stick
   blender, cover and chill for at
   least 30 minutes. The puree can
   be prepared ahead to this stage,
   chilled for up to a week or
   frozen until needed.


2. To serve, whip the cream to
   soft peaks, then fold in half the
   chilled strawberry puree.


3. Divide a third of this mixture
   between 8 small jars or glasses,
   then divide half the remaining
   puree over the top. Divide
   another third of the cream
   mixture between the jars or
   glasses, then the last of the
   puree, followed by the last of the
   cream mixture. Sprinkle with
   crumbed sweet biscuits and
   serve immediately.

Eat!

DESSERTS

READY IN

30 MINS +

CHILLING

PHOTOGRAPHS William Meppem