Roasted Strawberries With Berry Parfait, Italian Meringue
Recipe courtesy of Jae Newby, Executive Pastry Chef, Palmetto Bluff Club (Bluffton, S.C.)
Ingredients
- Ingredients for strawberry parfait:
- gelatin sheets - 13 gms.
- strawberry purée - 325 gms.
- heavy cream - 930 gms.
- sugar - 600 gms.
- pâte à bombe - 730 gms.
- Ingredients for roasted strawberries:
- strawberries - 816 gms.
- sugar - 250 gms.
- balsamic vinegar - 100 gms.
- Ingredients for Italian meringue:
- sugar - 480 gms.
- fresh egg whites - 240 gms.
- water - as needed
Instructions
Procedure for strawberry parfait:
- Bloom gelatin, melt in purée, and set aside.
- Whip heavy cream and sugar to medium peaks.
- Make pâte à bombe. Fold in cooled purée.
- Fold in whipped cream in two additions, mold and freeze.
Procedure for roasted strawberries:
- Toss strawberries in sugar and balsamic vinegar.
- Roast strawberries in wood-fired oven for 15 minutes. Allow to cool.
Procedure for Italian meringue:
- Combine sugar with enough water to make wet sand (approximately 45 gms.). Cook to 245°F.
- Pour syrup into whipping whites. Continue whipping until medium peak and shiny.
To plate:
- Demold parfait. Decorate with cocoa butter spray. Keep frozen until ready to use.
- Pipe meringue on plate using sultan tip. Lightly brûlée with blowtorch.
- Place parfait in center of plate.
- Place roasted strawberries around parfait.
- Drizzle extra virgin olive oil (shaken with strawberry juices) around the plate.
- Decorate with micro greens.