Summer Desserts: Sunkissed Strawberry-Grapefruit Parfait

Summer may not officially begin until June, but with Memorial Day Weekend just around the corner, there’s no reason to wait for summertime treats.

LRM_EXPORT_20180304_193855This summer is all about keeping cool and keeping meals as simple as possible. My plan is to use the stove as little as possible and grilling as much as possible.  However, I haven’t quite mastered grilled desserts yet, so for parties and get-togethers, I’m going to keep it simple, cool, and refreshing.

This dessert is one of my favorite summer go-to’s…the parfait.  I love layering fruit, cake, cream, and all sorts of goodies in a glass or jar, perfect for outdoor parties and eating on the go.

For this dessert, I’ve layered zabaglione made from grapefruit juice and grapefruit vodka with sweet-tart strawberries and crushed orange shortbread cookies.

Summer Desserts: Sunkissed Strawberry-Grapefruit Parfait

Summer Desserts: Sunkissed Strawberry-Grapefruit Parfait

Ingredients

  • Zabaglione
  • 50 mls grapefruit vodka (one miniature bottle)
  • 5 egg yolks
  • 1 egg
  • 1/3 c. sugar
  • 1/2 c. Ruby Red Grapefruit Juice
  • 8 oz. heavy cream (whipped, but not sweetened)
  • Strawberry Filling
  • 1 qt fresh strawberries-halved & chopped
  • 1/2 c. Ruby Red Grapefruit Juice
  • 50 mls grapefruit vodka (one miniature bottle)
  • 1/4 c. sugar
  • 1/4 c. cornstarch
  • 1/2 tsp ground ginger
  • 2 c. crushed orange shortbread cookies

Instructions

  1. In a stand mixer, whip heavy cream until stiff. Set aside for use throughout the recipe.
  2. For the zabaglione
  3. Whisk egg yolks, egg, sugar, grapefruit juice and grapefruit vodka in a double boiler until light and creamy.  Place over simmering water  and cook for 10 minutes or until thick.  Pour into a bowl to chill. Once the zabaglione has cooled, fold in 1 c. unsweetened whipped cream.
  4. For the strawberries
  5. Place strawberries, grapefruit juice, vodka, sugar, ginger, and cornstarch in a 2 qt sauce pan.  Stir to combine. Cook over medium heat, stirring frequently, until mixture begins to bubble.  Continue cooking until thick.  If mixture get too thick or feels as if it's beginning to stick to the bottom, reduce the heat and add a small amount of water. Remove from heat, pour into a bowl, and chill.
  6. To assemble
  7. Spoon strawberries in the bottom of a glass or small mason jar. Top with custard and crushed cookies. Continue layering and finish with strawberries.
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