Strawberry Parfait Without Sugar
Spoonsparrow turns fresh summer fruit into a delicious dessert ➪ Here’s the lightning-fast recipe!
Ingredients
- 500 g strawberries
- 1 Vanilla bean
- 125 ml milk (3.5% fat)
- 2 Eggs
- 2 egg yolks
- 3 tbsp erythritol powdered sugar (60 g)
- Salt
Instructions
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1.
Wash and trim the strawberries carefully, then place 400 g in a tall container and blend finely with an immersion blender.
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2.
Take about one-quarter of the puree into a bowl. Slice the remaining strawberries, mix them in, and let chill in the refrigerator.
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3.
Meanwhile split the vanilla bean lengthwise, scrape out the seeds, and simmer with the milk in a saucepan. Remove from heat and let steep.
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4.
Separate the eggs. Place 2 egg whites in a tall container. Whisk all yolks and half of the powdered sugar with a hand mixer until thick and white.
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5.
Gradually fold in the hot milk. Beat the mixture over a cold water bath until it cools.
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6.
Whip both egg whites with salt and the remaining powdered sugar into stiff peaks.
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7.
Fold the strawberry puree into the yolk custard, then gently fold in the meringue.
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8.
Line a loaf pan with plastic wrap. Pour the mixture in and freeze for at least 5 hours.
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9.
About 10 minutes before serving, place in the refrigerator to soften slightly. Release the parfait from the pan onto a plate and serve with the marinated strawberries.
