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Strawberry Charlotte Russe Parfait

Clinton Kelly
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Servings: 4 - 6
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easy
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2+ hr

A delicious (and easier) Charlotte Russe!


  • Ingredients
  • step-by-step directions
Ingredients
Strawberry Puree:
  • 2 cups strawberries (hulled)
  • 1/4 cup sugar
Strawberry Custard:
  • 2 teaspoons unflavored gelatin
  • 1/2 cup cold water
  • 3 egg yolks
  • 1 cup sugar
  • 1/4 teaspoon Kosher salt
  • 2 1/2 cups heavy cream (divided)
  • 1/2 teaspoon vanilla extract
  • 1 cup strawberry puree (recipe above)
To Assemble:
  • 1 store-bought sponge cake
  • 1 recipe strawberry custard (recipe above)
  • remaining strawberry puree (recipe above)
  • 6 strawberries (whole berries thinly shingled into fan, to garnish)
  • mint leaves (to garnish)
Directions
  • For the Strawberry Puree: In the carafe of a blender, add the strawberries and puree until very smooth. Strain the mixture through a fine mesh sieve. Remove the strawberry mixture to a saucepan and add sugar. Bring the mixture to a simmer over medium heat and allow to reduce until thickened, about 8-10 minutes. Set aside and allow to cool completely.
  • For the Strawberry Custard: Sprinkle the gelatin over the cold water and set aside to bloom and dissolve, about 5 minutes.
  • Heat 1 cup of heavy cream in a saucepan until warmed, about 2 minutes.
  • In a large bowl add the egg yolks, 1 cup sugar and salt and whisk vigorously until pale yellow in color and thickened. Ladle 1/4 cup of the warm heavy cream into the eggs while whisking constantly, to temper the eggs. Add the egg mixture to the sauce pan and whisk continuously to combine. Allow the mixture to thicken until it coats the back of a spoon, about 10 minutes. Remove from heat, and whisk in the gelatin mixture, vanilla and strawberry puree. Continue to whisk until gelatin has melted. Refrigerate for 1 hour until beginning to set.
  • In the meantime, in the bowl of a stand mixer add the remaining 1 1/4 cups of heavy cream to the bowl of a stand mixture. Beat until medium peaks form. Fold the whipped cream into the partially set custard mixture. Keep the remaining whipped cream in the refrigerator for garnish.
  • To Assemble: Cut rounds of sponge cake to fit in the bottom of a coupe glass. Place the sponge cake rounds in the bottom of the glass, top with a thick layer of custard. Spread a thin layer of the strawberry puree on top. Place in refrigerator or serve immediately.
  • To Serve: Remove from the refrigerator, garnish with a dollop of whipped cream, sliced strawberry and a mint leaf.
  • Tip: For a tasty twist, try this recipe with raspberries, or mixed berries!
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