Strawberry & Balsamic Parfaits
Strawberries and Balsamic Vinegar of Modena make the perfect parfait! We've long believed that strawberries and Balsamic Vinegar make the dream combination…now you can judge for yourself!
Strawberries and Balsamic Vinegar of Modena make the perfect parfait! We've long believed that strawberries and Balsamic Vinegar make the dream combination…now you can judge for yourself!
For an extra zesty dessert, swap the sponge cake for a lemon drizzle cake. Trust us, it's delicious!
300g chopped strawberries
2 tbsp of Chef's Reduction Balsamic glaze
2 tbsp cup of granulated sugar
3 digestive biscuits crushed
1 loaf sponge cake
225g of cream cheese softened at room temp
50g of powdered sugar
225g heavy cream
Zest of 1/2 of a lemon
1 tsp vanilla extract
10 oz chopped strawberries
2 tbsp of Chef's Reduction Balsamic glaze
2 tbsp granulated sugar
3 digestive biscuits crushed
1 loaf of sponge cake
8 oz of cream cheese softened at room temp
1/2 cup of powdered sugar
8 oz heavy cream
Zest of 1/2 of a lemon
1 tsp of vanilla extract
Mix together the Balsamic Glaze, strawberries and sugar and set aside.
Whip the heavy cream until firm.
In another large bowl, combine the sugar, cream cheese, lemon zest and vanilla. Then, fold together with the cream and place in a large piping bag, snip the tip and set aside
Cut the pound cake into slices and add a layer to the bottom of each individual serving cup - this recipe should make about 4 cups. Next, pipe a layer of cream on top of the cake. Add a spoonful of strawberries, spooning with some of the balsamic marinade. Finally, add a sprinkle of crushed biscuit.
Allow the pots to set for a couple of hours in the fridge before serving.
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