Strawberry and Lemon Balm Whipped Cream Parfaitscomments (5) April 9th, 2010
About 5 or 6 large sprigs of lemon balm
1 pint whipping cream
About 3 tablespoons sugar
1 quart strawberries, rinsed, hulled and sliced
2 to 3 tablespoons grenadine syrup
Handful lemon balm leaves
Makes about 6 to 8 servings
Bruise the lemon balm sprigs, and put them in a bowl with the whipping cream, cover and refrigerate for at least 1 hour and up to overnight. Toss the berries in a bowl with the grenadine and handful of lemon balm and stir to mix. Let stand for at least 30 minutes, or up to a few hours.
When ready to assemble the dessert, remove the sprigs, squeezing them to remove the essence, and add the sugar. Whip the cream until it stands in soft peaks.
To assemble the parfaits, you’ll need 6 to 8 pretty glasses or small bowls. Place a spoonful of berries in the bottom of each container with a bit of the juice. Add a dollop of whipped cream. Repeat with the fruit and the cream and garnish the top with a few berry slices. A Johnny-jump-up or violet makes a pretty edible flower garnish. Serve immediately, or you can prepare these up to an hour before serving and keep refrigerated.
posted in: herbs, strawberries, dessert