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Now that I’m back in the US, I am much more wary of the food I buy at the supermarket, and I have been doing a bit of research, some of which I will be posting in the next few weeks.

So I was thrilled earlier this week when I found organic strawberries at Whole Foods. Strawberries are more susceptible to harboring pesticide residue than many other crops, so it’s worth paying the extra dollar per pound if you can. After I brought them home, I placed them on the counter to mull over their fate. But the strawberries were looking at me from behind their plastic cage, and I just couldn’t take it so I decided to eat them that very day.

For those who have not been to Las Vegas in summer, let me tell you: it’s effing hot. I wanted something refreshing and light.

At first, I thought of strawberries and cream with mint. But, I had no mint in the house, and I haven’t planted any yet. However, I have recently planted some basil, which is in the mint family. Basil, and especially sweet basil, is an exceptionally versatile herb and can complement sweet as well as savory dishes. A little voice in my head told me to just go for it.

So. I took inventory of the types of cream I had in my fridge–Devon double cream (an imported cream from the UK that is high in butterfat content), creme fraiche, sour cream and heavy whipping cream.

As much as I love creme fraiche, I wanted less of a sour taste and so I opted for the double cream and the whipping cream (making what I call a “triple cream”–hehe). I added in some cinnamon, brown sugar, and lemon elements, and voila! This was the tasty result:

Skill Level: EASY

Preparation time: About 10 minutes.

Servings: Varies. I just made one for myself.

1/4-1/2 pound fresh strawberries

about 3/4 cup heavy whipping cream

3 tsp Devon double cream

a pinch of fresh lemon zest (using a small grater to grate the lemon peel)

a few dashes of ground cinnamon

about 2 tsp dark brown sugar (alternatively you can use raw sugar)

5-6 large fresh basil leaves (just picked from the plant if possible)

Prepare the strawberries by washing, then cutting off tops and quartering. If they aren’t particularly sweet on their own, you can add a little bit of sugar or your choice of sweetener and stir the strawberry quarters, creating a very light syrup. Click here for more on preparing strawberries and general strawberry info.

Roll up the washed basil leaves and slice into strips.

Rolling the basil and slicing into strips.

Mix the Devon double cream with the cinnamon and brown sugar.


Whip the whipping cream, adding the lemon zest after it’s reached maximum fluffiness. Leave the whipping cream for last if you can, or at least add the lemon zest at the last minute. Letting it sit for a while with the lemon zest in it will cause it to curdle a bit. This doesn’t affect the flavor, just the texture.

Line the bottom of a parfait glass with the strawberries. (If you don’t have a parfait glass, I find that wine glasses also work.) After you get a good base of strawberries, spoon the Devon cream mixture to form the next layer, followed by more strawberries. Add the whipping cream on top. Garnish with a strawberry quarter, cinnamon and brown sugar, and a few pinches of basil. You now have a quick, easy, refreshing summer treat ready to eat. Enjoy!!

And, if you have leftover strawberries and basil like I did, make some lemonade and throw them in there! As it happens, I had some Simply Lemonade in the fridge, which made my work even easier.

4 Responses to “Strawberry Basil “Triple Cream” Parfait”

  1. mmmm…
    On another note, loved the “effing hot” comment! Not sure why, but I wasnt expecting it, and it had me giggling!

  2. Jessie says:

    I can’t wait to make this!! :))

  3. Ursula says:

    Hope you like it Jessie! It was extremely refreshing and satisfying!! 🙂

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