Recipe Strawberry parfaits with balsamic syrup : Easy, Special and Delicious

Recipe Strawberry parfaits with balsamic syrup : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Strawberry parfaits with balsamic syrup. This Recipe Strawberry parfaits with balsamic syrup : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Strawberry parfaits with balsamic syrup was necessary 30m, cook 25m and serving 6. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Strawberry parfaits with balsamic syrup

Combining fresh, sweet berries with rich flavours of balsamic, this chilled dessert will go down a treat.

10 Ingredients

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  1 1/4 cups (310ml) full-cream milk
  
  
  


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  300ml thickened cream
  
  
  


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  3/4 cup (165g) caster sugar, divided
  
  
  


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  4 extra-large Coles Australian Free Range Egg yolks
  
  
  


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  1 1/2 tbsp cornflour
  
  
  


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  25g unsalted butter, cubed, softened
  
  
  


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  3/4 tsp vanilla bean paste or pure vanilla extract
  
  
  


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  1 cup (250ml) balsamic vinegar
  
  
  


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  1/2 cup (40g) flaked almonds, toasted
  
  
  


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  500g strawberries, hulled, halved or quartered
  
  
  


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  Select all ingredients
  
  
  

8 Method Steps

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  Step 1
  
  
  
  
  In a medium heavy-based saucepan, bring milk and cream to a simmer over medium heat, stirring occasionally.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, in a large bowl, whisk 1/3 cup (70g) sugar, the egg yolks and 1/2 tsp sea salt flakes for 3 mins or until very pale and light.
  
  
  


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  Step 3
  
  
  
  
  Whisk cornflour into the egg yolk mixture in the bowl. Gradually add the milk mixture, whisking to combine.
  
  
  


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  Step 4
  
  
  
  
  Return milk mixture to saucepan. Whisk constantly over medium heat for 3 mins or until a few bubbles burst on the surface and the custard is thick and glossy. Remove from heat and whisk in butter and vanilla until well combined. Strain custard through a fine sieve into a shallow container. Quickly cover with plastic wrap, pressing directly onto the surface. Place in the fridge for 2 hours or until cold and set.
  
  
  


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  Step 5
  
  
  
  
  In a saucepan over medium heat, simmer the vinegar for 15 mins or until reduced to 1/4 cup (60ml). Cool.
  
  
  


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  Step 6
  
  
  
  
  Line a large baking tray with baking paper. In a small saucepan, bring 1/3 cup (70g) sugar and 1 tbs water to the boil over medium-high heat. Cook, swirling the pan occasionally (do not stir), for 3-4 mins or until sugar caramelises. Stir in the almond and a pinch of salt. Pour the candied almond mixture, in a single layer, over lined tray. Set aside until firm.
  
  
  


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  Step 7
  
  
  
  
  In a large bowl, toss the strawberries and remaining sugar to coat. Set aside, stirring occasionally, for 30 mins or until strawberries release their juices.
  
  
  


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  Step 8
  
  
  
  
  Gently stir the custard until smooth. Break the candied almond mixture into shards. Divide half the strawberry mixture among serving glasses and drizzle with half the balsamic syrup. Top with the custard, remaining strawberry mixture and balsamic syrup. Top with candied almond shards to serve.
  
  
  

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