Strawberry and pistachio is not only a great combination of flavors, but so beautiful combination of color, this is why I love these strawberry and pistachio parfaits.
This strawberry parfaits are very easy to make, gluten free and great for hosting a dinner party. It’s made of homemade strawberry jam, strawberry cream, pistachio cream and vanilla cream – all layered in a glass creating a beautiful pistachio and strawberry parfaits.
Photo: Natalie Levin
Pistachio and Strawberry Parfaits
For strawberry jam:
- 250 grams strawberries
- 100 grams (1/2 cup) sugar
- juice of 1/4 lemon
For strawberry cream:
- 250 ml. (1 cup) heavy cream
- 30 grams (2 tbsp.) strawberry puree
- 30 grams (3 tbsp.) sugar powder
- 2 tsp. instant vanilla pudding powder
- 1/2 tsp. vanilla extract
For pistachio cream:
- 250 ml. (1 cup) heavy cream (very cold)
- 30 grams (1 heaping tablespoon) pistachio paste
- 1 tsp. instant vanilla pudding powder
- 20 grams (2 tbsp.) sugar powder
- 30 grams roasted pistachios (very finely chopped)
For vanilla cream:
- 250 ml. (1 cup) heavy cream (very cold)
- 2 tbsp. sugar powder
- 1 tsp. instant vanilla pudding powder
- 1 tsp. vanilla extract
Decoration:
- Halved strawberries
- Roasted pistachios (coarsely chopped)
- Strawberry jam: wash the strawberries and cut into quarters. Put in a pot and add in sugar and lemon juice.
- Cook over low-medium heat for 30-60 minutes, or until jam is formed. To check whether jam is ready, put a plate in the freezer. When it seems jam is ready, pour about 1 tablespoon of jam on the plate, wait a few seconds and then form a “path”. If the path remains open – jam is ready. If it closes – cook a little longer.
- Cool the jam slightly at room temperature and fill the bottom of the glasses with about 1-2 teaspoons of jam for each dessert. Refrigerate until preparation of the next layer.
- Strawberry cream: in a mixer bowl put cream, strawberry puree, sugar powder, cream stabilizer and vanilla extract and whip on high speed until creamy and very stable.
- Transfer the cream into a piping bag and pipe not too thick layer of cream on top of the jam. Refrigerate until preparation of the next layer.
- Pistachio cream: in a mixer bowl put cream, pistachio paste, stabilizer and powdered sugar and whip on high speed until creamy and very stable. Towards the end of whipping, add the chopped pistachios and whip just until evenly disperse in the cream.
- Transfer the cream into a piping bag and pipe not too thick layer of cream on top of strawberry cream. Refrigerate until preparation of the final layer.
- Vanilla cream: in a mixer bowl put cream, powdered sugar, stabilizer and vanilla extract and whip on high speed until creamy and very stable.
- Transfer the cream into a piping bag with serrated 1 cm piping tip and drizzle mounds of cream on top of pistachio cream layer.
- Garnish with halved strawberry and chopped pistachios.
- The strawberry parfaits are at their best on the day or two after preparation. If prepared in advance, it is important to add the decorations just before serving.
- Instead of strawberries you can use any other berries you like, such as cherries, raspberries, currants or mixed berries.
- You can use store-bought strawberry jam instead of preparing it yourself and slightly shorten the preparation time.
Photo: Natalie Levi