These Strawberry Mousse Parfaits are deliciously adorable mini desserts perfect for serving to a crowd!
A three day weekend is within reach and this couldn’t make me any happier. The unofficial start of summer is also in reach. And if you’re from New England or any other part of the country that had, ahem, a tough winter, you probably can’t even believe this is happening. Like, June is in two weeks y’all. And if it snows in June or temperatures fall to 30 degrees, then…. well, it’s just not going to happen. Those days are behind us. Sigh. of. relief. This totally calls for some strawberries. (in hindsight, this totally calls for some sprinkles, too, so by all means, feel free to add sprinkles to this recipe. Like a lot of them).
I’ve been completely neglecting strawberries in my baking repertoire this spring. So, I put a change to that for my post on Parade magazine’s website this week. I made Strawberry Mousse Parfaits.
Kind of like strawberry shortcake. But with a light fully strawberry mousse. And a naturally sweet strawberry purée. And cake, duh.
I just realized how perfect these strawberry parfaits would be for any 4th of July celebrations, too. Or even Memorial Day. A layer of blueberry purée or just plain whole blueberries would be oh so festive.
Plus, mini desserts tend to impress people quite a bit. I mean, how can you not love how absolutely adorable they are?
I picture a large tray on a backyard deck. The sun shining, let’s say 80 or so degrees (what? I like it hot), perhaps with a pool in the background. And party guests just grabbing parfaits as they head in from the pool or from playing bocce on the lawn (do people do this?), after sufficiently eating their weight in burgers and drinking shandys.
The little mini spoons are totally essential, too.
Clearly I want this weekend… And summer weather to be here very, very badly. My mind is working overtime.
Also, can’t you totally see how sprinkles on top of these would work?
Yes, I know I still have two days of work left before I can get to my three day weekend. And that makes me want to cry a little bit. And it also looks like it’s going to rain in Boston for part of the weekend. And I don’t have any backyard pool and bocci parties planned. But I don’t even care because I have these strawberry parfaits and three glorious days of weekend. No complaints here.
What will you be cooking or baking this three day weekend? (please tell me you have it off, otherwise I will be thoroughly depressed for you).
These Strawberry Mousse Parfaits are deliciously adorable mini desserts perfect for serving to a crowd.
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 5 large eggs, yolks and whites separated
- 1 cup granulated sugar
- 1/2 tsp salt
- 24 large strawberries, hulled and sliced in half
- 1 Tbsp granulated sugar
- 1 cup water
- 1 packet gelatin
- 1 1/2 cups heavy cream
Pre-heat oven to 350 degrees and prepare a 9-inch-baking pan, lined with parchment paper and buttered and sprinkled with flour.
Sift together flour and cornstarch in a small bowl.
In the bowl of stand mixer, beat egg yolks and ¾ C sugar with whisk attachment for about 5 minutes, until thick and pale. Remove mixture to separate bowl and clean stand mixer bowl.
In the stand mixer bowl, add egg whites and salt. Beat on medium speed until you get soft peaks. Turn mixer to low and add ¼ cup sugar, continuing to beat until whites are stiff, 1-2 minutes more.
Carefully fold the egg whites into the egg yolks. Then fold the flour/cornmeal mixture into the eggs.
Pour batter to cake pan, smoothing the top. Bake at 350 degrees for 30-35 minutes, until cake tester comes out clean. Let cake cool in pan for a few minutes before removing to rack to cool completely.
Once cake is cooled, use cookie of biscuit cutters to cut small circles that will fit in 5 oz. parfait glass. You will need 24 small rounds.
Put strawberries in food processor and pulse until puréed with some small chunks remaining.
Reserve about 1 ½ cup strawberries in a small bowl. Sprinkle 1 Tbsp sugar over reserved berries and stir. Set aside for about 30 minutes (you won't need these again until you assemble the parfaits). Continue to pulse remaining strawberries until no chunks remain.
In a medium saucepan, sprinkle 1 packet gelatin over 1 cup cold water. Let sit for about 2 minutes. Heat mixture over low heat and stir until gelatin powder dissolves. Stir strawberries from food processor into mixture.
In the bowl of a stand mixer or a large mixing bowl, whisk the heavy cream until it's firm. Fold the cream into the strawberry/gelatin mixture.
In 5 oz. parfait glasses, place a small circle of sponge cake. Spoon a small layer of strawberry purée over the top, followed by a larger layer of strawberry mousse, and another small layer of strawberry purée.
Place another circle of cake over the top, followed by another dollop of strawberry mousse.
Garnish with strawberry and mint leaves if desired and place parfaits in fridge for at least one hour before serving.