Strawberry Mousse Parfaits
photo by wicked cook 46
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and undrained
- 5 teaspoons cornstarch
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons orange juice
- 1⁄8 teaspoon red food coloring (optional)
- 2 cups heavy whipping cream, whipped
- fresh strawberries, optional garnish (sliced or whole small)
- mint leaf, optional garnish
directions
- Place strawberries in a food processor. Cover and process until pureed.
- In a small saucepan, combine strawberry puree and cornstarch until well blended (no lumps). Bring to a boil, stirring constantly. Cook, stirring frequently, for 2 minutes or until thickened. Transfer to a large heatproof bowl. Cover and refrigerate until chilled.
- When strawberry mixture is chilled, set aside 1/2 cup. To the remaining mixture, add the sweetened condensed milk, orange juice, and food coloring (if using). Stir until blended. Gently fold in whipped cream.
- Into each of 12 parfait glasses or cocktail glasses, spoon 1/4 cup cream mixture. Layer each with 4 teaspoons of the reserved strawberry mixture and another 1/4 cup cream mixture.
- Refrigerate until serving; garnish with strawberries and mint leaves, if desired.
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Reviews
-
With a few changes I would give this 4 stars. I cut the recipe in half to make 6 servings. The recipe says to reserve 1/2 cup of strawberry puree. This is not enough to do the full 12 servings at 4 teaspoons per dish. You would need 1 cup. I reserved just over 1/4 ( since I halved the recipe and I only got 4 servings with a ribbon of puree and a scant ribbon. I did use whole frozen strawberries but that should not make a differnce inthe 10 ounces. So you may need alot more starwberries to puree. The first day I thought it tasted to much like the sweeten condensed milk. The next it had improved alot in flavour. I would make this again with some tweaking It is a very nice light fluffy dessert. made for Everyday is a Hoilday Tag
RECIPE SUBMITTED BY
Halcyon Eve
United States