Iced Strawberry Parfait with crunchy chocolate

A perfect dessert for hot days, easy to make, preparable in advance and without preparation on the day is this strawberry parfait (also available in other fruits) on the basis of this gorgeous Strawberry Mousse.

More ice-cream and sorbet recipes here.

For 8 – 10 (doable in any tin of 1.3 l)

  • For the crisp
  • 200 g chocolate (dark, milk or white)
  • 40 g corn flakes
  • 50 g almonds, sliced or roughly chopped
  • For the ice cream parfait
  • 500 g strawberries
  • 4 sachets of vanilla sugar
  • 100 grams of sugar
  • 700 g whipped cream
  • For the glaze
  • 100 g chocolate (dark, milk or white)
  • 20 ml of neutral oil
  • Some marshmallow and strawberries for decoration

For the chocolate crisp, melt the chocolate over a hot water bath.

Mix the cornflakes and chopped almonds with the chocolate so that everything is covered with chocolate.

Spread the mixture on a sheet of baking paper and allow to cool. For the parfait, wash the strawberries and let them dry.

Put two thirds of the strawberries in a saucepan with vanilla and sugar, bring to a boil, stirring, and simmer until the sugar has dissolved. Then puree finely. Let the fruit mixture cool down.

Whip the cream until stiff and mix with the fruit puree in two steps. Finely chop a third of the strawberries.

Line a loaf pan with cling film.

Spread a third of the crisp and the chopped strawberries in it. Alternate the parfait mixture with another third of the crisps and the chopped strawberries, then fold the edges over it.

Let the parfait freeze in the freezer for about 5 hours.

To serve, let the parfait thaw for about 15 to 45 minutes at room temperature. Then remove from the mold and arrange on a plate. Drizzle the parfait with chocolate sauce and decorate with strawberries.

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