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Strawberry parfaits with balsamic syrup recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Sweet berries meet rich balsamic in this refreshing dessert.
Ingredients:
  • 310ml milk
  • 165g caster sugar
  • 4 extra-large Free Range Egg yolks
  • 15.00 gm cornflour
  • 25g unsalted butter, cubed, softened
  • 3/4 tsp vanilla bean paste or pure vanilla extract
  • 250ml balsamic vinegar
  • 40g almond
  • 500g strawberries, hulled, halved or quartered
Instructions:
  • In a medium saucepan, gently heat milk and cream until it simmers, stirring occasionally.
  • In a large bowl, vigorously whisk together 1/3 cup (70g) sugar, egg yolks, and 1/2 tsp sea salt flakes until extremely pale and light, which should take about 3 minutes.
  • Combine cornflour into the egg yolks, then slowly incorporate the milk mixture while whisking until smooth.
  • Pour the milk mixture back into the saucepan. Whisk consistently over medium heat for about 3 minutes until the custard thickens and is shiny with a few bubbles breaking on the surface. Take off the heat and stir in the butter and vanilla until fully mixed. Strain the custard through a fine sieve into a shallow container. Cover promptly with plastic wrap, pressing it on the surface. Refrigerate for around 2 hours until the custard is cold and firm.
  • Simmer vinegar in a saucepan over medium heat for 15 mins or until it reduces to 1/4 cup (60ml). Allow it to cool.
  • Prepare a large baking tray by lining it with baking paper. In a small saucepan over medium-high heat, combine 1/3 cup (70g) sugar and 1 tbs water and bring to a boil. Let it cook without stirring, swirling the pan occasionally, for 3-4 mins until the sugar caramelizes. Add the almond and a pinch of salt, stir well. Pour the candied almond mixture onto the lined tray, making sure it's in a single layer. Allow it to set and firm up.
  • In a large bowl, mix the strawberries with the remaining sugar until coated. Let sit for 30 minutes, stirring occasionally, until the strawberries release their juices.
  • Stir the custard until smooth. Break the candied almonds into shards. Layer serving glasses with half of the strawberry mixture and drizzle with half of the balsamic syrup. Top with custard, remaining strawberry mixture, and balsamic syrup. Finish by topping with candied almond shards before serving.

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