Created by Rabbi Shoshana Ohriner

Although basil might seem like a strange ingredient to include in a dessert, the delicate basil flavor of these meringues is the perfect accompaniment to the creamy strawberry parfait. If you are not feeling so adventurous, substitute 2 teaspoons lemon zest for the basil in the meringues for the more classic strawberry/lemon pairing.

Ingredients:

Strawberry Parfait
1 16-ounce bag frozen strawberries, thawed with juices
8 large egg yolks
3/4 cup sugar
2/3 cup sweet sparkling wine such as Moscato d'Asti

Basil Meringues
2 egg whites, room temperature
5 tablespoons sugar
2 medium sized basil leaves
1 teaspoon lemon juice

Directions:

To make the Strawberry Parfait:
Puree the berries in food processor. Cover puree and chill until cold, at least 1 hour.

Combine egg yolks, wine and sugar in a medium metal bowl. Set the bowl over saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until thick and billowy and a thermometer registers 160 degrees, about 7 minutes.

Remove bowl from over water. Add 1 3/4 cup cold strawberry puree. Using an electric mixer beat mixture until cool, about 7 minutes. Transfer to freezer container and freeze until firm, at least 6 hours.

To make the Basil Meringues:

Preheat oven to 350 Add a comment

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Kosher Desserts

Created by Rabbi Shoshana Ohriner

Kosher food recipes cookbook reviews on Kosher products by Koshereye Copyright Since 2009

Kosher food recipes cookbook reviews on Kosher products by Koshereye
Copyright Since 2009