Frozen Strawberry Parfait

Because of its heart shape, the strawberry has long been a symbol of purity, passion and healing. To signify flawlessness and virtue, medieval stonemasons carved strawberry designs in churches. In the same period, strawberry soup was traditionally served to the bride and groom at their wedding feast. It was also thought that strawberry birthmarks were a sign of royalty. A perfect little red heart, the strawberry is an edible Valentine. This fruit, the symbol of the goddess Venus, has been touted as an aphrodisiac since ancient Rome.

Strawberry Parfait

• 8 cups diced, fresh strawberries
• 2 cups sugar
• 1 lemon, juice of
• Puree the strawberry, sugar and lemon juice.
• Strain through a chinois and run through an ice cream machine until smooth.

Frozen Strawberry Mousse

• 4 egg whites
• 4 egg yolks
• ¾ cup sugar
• 1 cup strawberry purees
• 2 cups heavy cream
• Whip egg whites and ½ the sugar to stiff peaks.
• Separately whip egg yolks and remaining sugar to stiff peaks.
• Separately whip heavy cream to stiff peaks.
• Combine and mix all ingredients by hand until evenly incorporated.
• Place an oval ring mold, about 1” deep, on a plate and pipe mousse mixture to the halfway point of the mold. Place in the freezer until frozen.

Strawberry & Raspberry Consommé

• 4 cups fresh strawberries
• 4 cups fresh raspberries
• 1 cup sugar
• Place all ingredients into a metal bowl and place over a double boiler.
• Cook until reduced to juice.
• Strain through a chinois and reserve in the refrigerator.

Champagne Sorbet

• 1 qt. water
• 1 lb. sugar
• Zest whole orange
• Zest whole lemon
• 1 qt. Champagne
• Bring water, sugar, and zest to a boil.
• Strain through a chinois and let cool.
• Combine water mixture and Champagne in an ice cream machine and process until smooth.
• Reserve in the freezer.

Assembly

Place three ounces of the consommé into a slightly concave dish. Place four whole, fresh strawberries (greens removed) into the center of the plate to create a base. Remove frozen mousse mold from the freezer and place on top of the strawberries. Fill remaining half of the mold with the parfait and smooth. Carefully remove ring mold. Top with a small scoop of the Champagne sorbet. Garnish with a candied lemon zest, tuile cookie or baby rose.