Serves: 12
Total Calories: 238
In saucepan, combine hulled strawberries and 1 1/4 cups sugar or to taste cover and bring to boil over low heat, cooking until strawberries are very tender, 5 to 10 minutes. Stir occasionally. Purée mixture in a blender or food processor and let cool.
In a large bowl, beat egg yolks with 1 tablespoon sugar until mixture ribbons when the beater is lifted add heavy cream and beat mixture until it holds firm peaks. Fold cooled purée into cream mixture. Beat egg whites until frothy add remaining 1 tablespoon sugar and beat until glossy peaks form. Fold whites into cream-strawberry mixture. Pour dessert into 12 to 14 parfait glasses and freeze at least 3 hours. If freezing longer than 3 hours, remove parfait from freezer 30 minutes before serving.
To serve, put a dollop of sweetened whipped cream on top of each parfait with a fresh, whole unhulled strawberry.
This Strawberry Parfait recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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