Strawberry Parfait with Custard
Servings: 4 people
Ingredients
For the milk cream:
- 500 ml milk
- vanilla extract
- 50 g cornstarch
- 80 g sugar
- 250 g fresh cream
For the strawberry coulis:
- 300 g strawberries
- 70 g sugar
- juice of 1 lemon
To compose:
- Meringue
- 200 g strawberries
Instructions
Milk Custard Directions:
- First put a saucepan with the milk and vanilla extract on the fire and bring to the boil.
- In the meantime, mix the cornstarch with the sugar in a bowl.
- Pour the hot milk flush, stirring vigorously with a whisk or, even better with the electric whisk to prevent lumps from forming.
- Put the pan back on the heat and, stirring constantly, cook over low heat until the cream has thickened.
- Pour into a bowl and cover with contact film and let cool.
- Whip the cold cream from the fridge and add, a little at a time, to the now cooled cream, mixing from bottom to top.
- Put the cream in a sac-à-poche and put in the fridge until it is used.
Strawberries Coulis directions:
- Wash the strawberries and remove the stalk.
- Cut and blend them until you get a puree. Transfer the puree to a pan.
- Place the pan on low heat and when the mixture is hot add the sugar and lemon juice.
- Cook over low heat for 5 minutes, stirring constantly.
- Filter everything with a strainer directly to discard any seeds.
- The coulis is ready. Let it cool down.
We make up the dessert:
- Clean and wash the strawberries. Cut them into slices or pieces, leaving 4 for the finish.
- We have a layer of chopped meringue on the bottom of the trifles. Add the strawberries, milk cream, strawberry coulis and finish with additional cream.
- Leave to cool and, before serving, decorate with a strawberry and a mint leaf.
- Your trifles are ready to taste!