The Super Bowl this year might not have been the best we have all seen in years, with all out domination from the Seattle Sea Hawks, but you can wipe away the memory of a not-so-epic football game by moving along to every couples’ favorite holiday, Valentine’s Day, or to the single men and all the single ladies out there the holiday also known as, Single Awareness Day. The best way to move on is by preparing for that special day through making Valentine’s Day dessert. Here is the recipe for heart-shaped strawberry parfaits.
- Serves four
- One store-bought pound cake or classic pound cake
- Two eggs
- One egg yolk
- Half cup and three tablespoons sugar
- Two pints strawberries, halved and hulled, plus four whole strawberries, finely slices diagonally, for sauce
- One teaspoon lemon juice
- Quarter cup cream
- Confectioners' sugar, for dusting
Cut pound cake into slices. Insert a three-inch heart-shaped mold into each slice and remove any of the cake that remains around the edge of the cutter. Move cutters, with cake in the bottom to a parchment paper-lined baking sheet; place aside.
Pour two inches of water into a saucepan and bring to a boil; reduce to a simmer. In the electric mixer bowl, mix the yolk, eggs, a pinch of salt, and three tablespoons of sugar. Hold bowl over simmering water and stir until mixture reaches 140 degrees. Move bowl to an electric mixer and beat until combination is thick and creates ribbons.
In a food processor bowl, mix two pints of strawberries, lemon juice, a pinch of salt, and a half cup of sugar. Beat until finely sliced; put aside.
In the electric mixer bowl, stir heavy cream until soft peaks form. Fold whipped cream into yolk mixture, along with a quarter of the strawberry mixture, until well combined. Place the yolk mixture on top of the cake-filled molds, smoothing out the top so it is even with the molds. Freeze overnight. Cool remaining strawberry mixture overnight.
Remove parfaits from freezer. Push strawberry parfaits from molds to remove. Let parfaits stand for 20 minutes.
Cover the bottom of each dessert plate with remaining strawberry mixture; top with parfait. Dust with confectioners' sugar and place strawberry slices on parfaits.