Ingredients
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For the Parfait
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1 ½ cups (12 ounces) Heavy Cream
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5 ounces White Chocolate
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1 large Egg
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3 large Egg Yolk
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Scant ½ cup (3 ounces) Granulated Sugar
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1 teaspoon Nielson-Massey Vanilla Bean
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½ teaspoon grated Orange Zest
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For the Strawberry Broth
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12 ounces fresh Strawberries
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1 grated Lemon Zest
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1 grated Lime Zest
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1 teaspoon Nielson-Massey Vanilla Bean
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3 sprigs fresh Mint
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¼ cup Granulated Sugar
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¾ cup (6 ounces) Water
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1 split (quarter bottle—187 milliliters) sparkling wine
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For the Candied Almonds
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½ cup mild-flavored Honey
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½ cup sliced Almonds
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¼ teaspoon ground Allspice
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Pinch of Kosher Salt
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For the Vanilla Sponge Cake
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3 ½ cups unbleached all-purpose Flour
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1 ⅜ teaspoons Baking Powder
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1 teaspoon Baking Soda
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12 ounces fresh strawberries Grated zest of 1 lemon Grated zest of 1 lime 1 teaspoon Nielson-Massey vanilla bean paste, preferably, or 1 teaspoon pure vanilla extract 3 sprigs fresh mint ¼ cup granulated sugar ¾ cup (6 ounces) water 1 split (quarter bottle—187 milliliters) sparkling wine FOR THE CANDIED ALMONDS ½ cup mild-flavored honey, such as orange blossom ½ cup sliced almonds ¼ teaspoon ground allspice Pinch of kosher salt FOR THE VANILLA SPONGE CAKE 3 ½ cups unbleached all-purpose flour 1 ⅜ teaspoons baking powder 1 teaspoon baking soda 1 ½ cups (12 ounces) Buttermilk
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1 teaspoon grated Lemon Zest
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1 teaspoon Nielson-Massey Vanilla Bean
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6 tablespoons (3 ounces) Unsalted Butter
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2 cups Granulated Sugar
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2 large Egg
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For the finished dish
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½ pint Strawberries
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Baby Mint
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Nasturtium
Directions
Steps
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1
Done
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To Prepare the White Chocolate ParfaitWarm ¼ cup of the cream with the white chocolate in the top pan of a double boiler over its simmering water bath. Stir to help melt the white chocolate. |
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2
Done
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Remove the pan from the water bath just before the last of the white chocolate is melted, and keep stirring it off the heat to finish melting. |
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3
Done
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In the bowl of a stand mixer fitted with the whisk attachment, beat the egg and egg yolks with the sugar and vanilla at high speed until pale yellow and thick, almost like softly whipped cream, about 5 minutes. |
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4
Done
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Spoon the mixture into another bowl, rinse out the mixer bowl, and return it to the mixer. Pour the remaining 1¼ cup of heavy cream into the mixer bowl and whip it over high speed to soft peaks. |
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5
Done
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By hand, fold the egg mixture into the whipped cream, followed by the melted white chocolate mixture, and orange zest, mixing gently to avoid deflating the mixture. |
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6
Done
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Line a 9 x 12-inch rimmed baking sheet or similar size pan with plastic wrap. Spoon the mixture into the pan and freeze at least 2 hours. |
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7
Done
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To Begin the Strawberry BrothCombine all the ingredients in a medium bowl, crushing the strawberries somewhat with your fingers or a pastry blender. Chill for at least 2 hours and up to overnight. |
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8
Done
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To Prepare the Candied AlmondsLine a rimmed baking sheet with a non-stick mat or lightly buttered parchment paper. |
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9
Done
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Warm the honey in a small saucepan over high heat until the honey caramelizes and reaches 255°F–260°F measured on a candy thermometer. |
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10
Done
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Stir in the almonds and cook 1 minute, stirring constantly. |
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11
Done
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Stir in the allspice and salt, and scrape the mixture out onto the prepared baking sheet. Let it cool to room temperature. |
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12
Done
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To Prepare the Vanilla Sponge CakePreheat the oven to 375°F. |
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13
Done
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Line a 9 x 12-inch rimmed baking sheet or similar size baking pan with lightly buttered parchment paper. |
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14
Done
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Combine the flour, baking powder, and baking soda in a small bowl and reserve. |
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15
Done
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Combine in another small bowl the buttermilk, lemon zest and juice, and vanilla paste and reserve it too. |
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16
Done
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In the stand mixer, this time fitted with the paddle attachment, cream the butter and sugar together at medium-high speed until smooth and fluffy, about 3 minutes. |
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17
Done
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Add the eggs, one at a time, stopping the mixer and scraping down the sides of the bowl between each addition. |
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18
Done
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Stop and add half of the flour mixture, then mix at medium speed until just combined. Then add half of the buttermilk mixture. Repeat with the rest of the dry and wet mixtures, and beat briefly, just until combined. The batter will be fairly thick and springy. |
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19
Done
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Spread the batter in the prepared baking pan. Bake for 18–22 minutes, or until the cake springs back at the center when you touch it. Cool in the pan on a baking rack. |
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20
Done
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Putting it all togetherArrange several layers of cheesecloth or a clean dishcloth over a medium bowl. Pour the strawberry mixture over the cloth and squeeze very hard to release all the juice from the berries. Discard the berry solids. |
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21
Done
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This is attractive in 8 large shallow bowls. Use a 3-inch biscuit cutter or round cookie cutter to cut out 8 rounds of parfait. Place one of them in the center of each plate. Tear the cake into some 16 sections, each on average a couple of inches square. Place 2 of them to the sides of each parfait round. Break up the candied almonds into uneven clusters and scatter several over each plate. Spoon broth on the plate and over the parfait rounds. Divide strawberries among the plates, garnish with some mint leaves, and serve right away. |
