I don’t have an ice cream maker, but I sooo crave one…
Ice cream is going places these days and the entire summer I wanted to make so many sorbets, ice cream tests and trials and fun dessert plates that were made to complete a hot and sunny summer day.
Now that it’s coming to an end (summer, I mean) I’m still craving it! However, as with many things, I believe that going straight for the high quality option first, is always best. That means, I have to wait to buy my 200 Euro ice cream maker.
Parfaits are desserts made from a base mixture of cream, sugar and eggs. As an American, you might be thinking only of the layered dessert with fruit, ice cream, yogurt, whipped cream and other ingredients. However, technically, a parfait refers to the French version which is very similar to an ice cream but otherwise described as a “half frozen” dessert.
Either way, parfaits are where it’s at when an ice cream maker is no where to be found. Plus, you’ll sound so fancy when you tell everyone you made a French parfait for dessert.
In celebration of parfaits, let’s juice some limes!
Creamy Lime Parfait with a Strawberry Sauce
The creamy lime parfait is the perfect substitute in our lack of an ice cream maker. It’s essentially ice cream without the long ice cream making process. Right before serving, the parfait is topped with a sweet strawberry sauce that gives a great balance from the tang of the limes.
**Accent your dessert glasses with a sugared rim and fresh mint from the garden out back!
Lime Parfait with Strawberry Sauce
45 g fresh lime juice (appx. 2 limes)
zest of 1 lime
100 g butter
3 g gelatin
140 g cream
Start by dissolving the gelatin in about 2 tablespoons of cold water.
Next, juice and zest the limes into a pot. Measure out the butter and sugar in the same pot. Set aside.
In another bowl, whip the cream. Set aside.
In a glass or metal bowl begin beating the eggs while bringing the lime juice and butter mixture to a boil over the stove top. Once the eggs have grown in volume and the lime juice has begun to boil, slowely pour the lime juice into the eggs in a thin stream. Transfer back into the pot and bring once again to a boil, stirring continuously.
Once boiling remove from heat and add the gelatin. Place in an ice water bath to cool.
Finally, fold in the whipping cream.
Fill the parfait into the desired forms and place in the freezer.
200 g frozen strawberries
100 g sugar
1/2 vanilla bean
Place all ingredients in a pot over the stove and over low heat, begin to defrost the strawberries and eventually increase the heat to bring to a boil. With an immersion blender, puree the sauce. Place in the refrigerator.
To assemble, remove the frozen parfaits from the form and place into desired glass. Spoon out the strawberry sauce onto the parfait and top with fresh mint.
**For a really great look, rim your glasses with sugar beforehand. Such a small, extra step makes a big different when it comes to presentation!