Signe Johansen s wild strawberry parfait - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Signe Johansen s wild strawberry parfait By You Magazine - June 28, 2020 These epitomise summer and, while they require a little time to prepare, make a fabulous finale for any smörgåsbord. If you’re unable to source wild strawberries, use local, commercially grown varieties or even raspberries. Ali Allen SERVES 4 200g wild strawberries (or regular strawberries, roughly chopped), plus extra to serve, if desired 200ml double cream 50g caster sugar 1 large egg white 1. Line four ramekins with a double layer of clingfilm, leaving plenty of overhang (lightly greasing the moulds with oil will help to release them). 2. Blitz 150g of the strawberries in a food processor until you have a thick coulis. Rub through a fine-mesh sieve into a small bowl to remove any seeds. 3. Whip the cream quite stiffly then set aside. 4. Place the sugar in a small saucepan with 1 tablespoon water. Bring to a simmer over a medium heat and bubble away until the sugar has dissolved. Resist the temptation to stir. Increase the heat for a few minutes until syrupy. 5. Put the egg white in a large bowl and whisk until foamy and stiff peaks appear. Very slowly pour in the warm sugar syrup, whisking constantly until the mixture is glossy. 6 Stir a spoonful of the egg white mixture into the cream then mix to lighten. Carefully fold in the remaining whisked egg whites to combine completely. Use about half of this mixture to fill the ramekins and scatter with the remaining strawberries, pushing them slightly into the cream. Freeze for one hour until relatively firm. 7. Swirl the strawberry coulis into the remaining cream mixture and refrigerate until needed. Use to top up the ramekins then return to the freezer for at least 4 hours. 8. To serve, remove the parfaits from the freezer about 10 minutes before you want to serve them. Turn them on to a plate and carefully remove the clingfilm. 9. Serve immediately with extra strawberries, if desired. Buy the book with 40 per cent off All these tasty recipes are from Smörgåsbord: Deliciously Simple Modern Scandinavian Recipes by Peter’s Yard with Signe Johansen, published by Kyle Books, price £18.99 (octopusbooks.co.uk). You can order a copy for £11.39 until 12 July at whsmith.co.uk. Enter the code YOUSMORG at the checkout. Book number: 9780857837776. For terms and conditions, go to www.whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved