Looks like a cupcake, but it is not: is a strawberry Parfait, with whipped cream, a Strawberry ice-cream wafers and two ' gelée home made’ with cream and pistachios…A dessert easy to make, really reach everyone, and you will definitely enjoy even the smallest. And with the arrival of summer ice cream never hurts…Of course I have put in the silicone cupcake molds, but you can also use the classic rectangular mold from Parfait and cut into slices. If you like frozen desserts, also check that the dark chocolate.
Ingredients for 12 cupcakes or a tile from 8 persons:
for the semifreddo
- 800 grams of fresh strawberries
- 400 grams of cream
- 200 grams of sugar
for the strawberry sauce
- 150 grams of strawberries (aside from the total quantity)
- 3 tablespoons powdered sugar
- the juice of half a lemon
for the waffles
- 100 grams of sugar
- 70 grams of flour
- vanilla extract
- 2 egg whites
- 2 and a half spoons of chopped almonds
- 150 ml of single cream
- 1 teaspoon of powdered sugar
- two drops of vanilla extract
- 40 grams of chopped pistachios of Bronte
Wash and clean the strawberries (keeping aside approximately 100 grams for compost), ripping them apart and blend: pass the mixture through a sieve to remove the seeds of the fruit. Add the sugar and mix ber dissolve it well, then whip the cream and gently blend it into the mixture, until perfectly blended. Fill with the silicone baking cups cupcake Parfait of from (of course you can also do the classic rectangular mould cake Parfait or wherever you want) and put them in the freezer for at least 3 hours.
For the sauce, make small pieces remaining strawberries. Put them in a non-stick pan with the lemon juice and icing sugar and cook until it forms a soft but dense fruit gelee. Allow to cool.
For the wafers, Preheat the oven at 200 degrees in a bowl and mix all ingredients until mixture is smooth. Cover plate with a greaseproof paper and compose wafers pouring a spoonful of the mixture and, with the help of a spatula moistened, spreading it thinner and more rounded as possible. Bake for six minutes and allow to cool.
Whip 150 ml cream with the icing sugar and a little vanilla extract.
To serve, remove the parfait from its pirottino and let rest at room temperature for ten minutes. Then you put on top of the cupcake a generous dollop of whipped cream and a strawberry gelee. Take two pods, keeping them side by side on one side, fill with cream and then sprinkle the cream with chopped pistachios. Put them next to cupcake semifreddo and serve.
THE PAIRING: Today our choice falls on a Brachetto d'Acqui DOCG. The sparkling Piedmontese red is that of Marenco cellars. It's called Pineto and smells of wild roses, strawberries and raspberries with vegetal flavor of mint and basil. Serve cold in tulip glasses or crystal bowl.