Strawberry Parfait with Fresh Normandy Cream

This dessert is simple to make and has the most amazing combination of flavors and textures. It combines sweet and tart, creamy and peppery flavors. Try to purchase locally grown strawberries that have ripened on the plant.

Yield: 8 servings

Ingredients

• Strawberries:
• 1/2  cup  packed light brown sugar
• 3  tablespoons  raspberry or balsamic vinegar
• 2  cups  sliced strawberries
• 
  Cream:
• 1/4  cup  crème fraîche
• 1 1/2  teaspoons  granulated sugar
• 
  Sorbet:
• 2  cups  sliced strawberries
• 1/4  cup  granulated sugar
• 2 1/2  teaspoons  fresh lemon juice
• 1/8  teaspoon  freshly ground black pepper
• Mint sprigs (optional)

Preparation

To prepare strawberries, combine the brown sugar and vinegar in a medium bowl, stirring with a whisk; add 2 cups strawberries, stirring gently to coat. Cover and chill 4 hours, stirring occasionally.

To prepare cream, combine the crème fraîche and 1 1/2 teaspoons sugar, stirring well until sugar dissolves. Cover and chill.

To prepare sorbet, combine 2 cups strawberries, 1/4 cup granulated sugar, juice, and pepper in a blender or food processor; process until smooth. Strain the strawberry mixture through a sieve over a large bowl, and discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

To assemble parfaits, spoon 3 tablespoons sorbet into each of 8 champagne flutes; top with 3 tablespoons strawberries. Spoon 1 1/2 teaspoons cream over each serving. Drizzle remaining juices from the strawberries over each serving. Garnish with mint sprigs, if desired.

Nutritional Information

Calories:

135 (17% from fat)

Fat:

2.6g (sat 1.7g,mono 0.8g,poly 0.1g)

Protein:

0.9g

Carbohydrate:

28.6g

Fiber:

2.3g

Cholesterol:

6mg

Iron:

0.7mg

Sodium:

12mg

Calcium:

39mg