Strawberry Mousse Parfaits
These Strawberry Mousse Parfaits are deliciously adorable mini desserts perfect for serving to a crowd.
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Makes: 12 mini parfaits
Ingredients
Sponge Cake
- ½ cup all-purpose flour
- ½ cup cornstarch
- 5 large eggs, yolks and whites separated
- 1 cup granulated sugar
- ½ tsp salt
Strawberry Mousse and Puree
- 24 large strawberries, hulled and sliced in half
- 1 Tbsp granulated sugar
- 1 cup water
- 1 packet gelatin
- 1 ½ cups heavy cream
Instructions
Sponge Cake
- 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 cup 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.
Strawberry Mousse and Purée
- 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.
Parfait Assembly
- 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.
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