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Top Recipe: Straberries and Cream Parfait

There are some great recipes over on The Joy of Kosher. I thought I would repost the most popular one every week to spice things up.

This week it’s as Strawberries and Cream Parfait

Ingredients

  • 1/4 cup Quick cook tapioca
  • 3 cups Low-fat milk or unsweetened soy milk
  • 1/2 cup Maple Syrup
  • 1 Large egg
  • 1 1/2 teaspoons Vanilla extract
  • 2 pints hulled and sliced strawberries
  • 1/2 cup whipping cream
  • 6 Mint sprigs
  • Directions

    1. Grind tapioca in a blender or coffee grinder until it is a fine granular powder.
    2. Whisk milk (or soymilk), maple syrup, egg and the tapioca in a small heavy saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a full boil. Remove from the heat, stir in vanilla and transfer to a medium bowl. Place plastic wrap directly on the surface. Refrigerate until chilled, about 3 hours or overnight.
    3. Whip cream using an electric mixer or whisk in a chilled bowl until soft peaks form. Fold the whipped cream into the tapioca mixture using a rubber spatula.
    4. Spoon 1/4 cup strawberries into each of six 8-ounce parfait glasses or wineglasses. Top each with 1/3 cup tapioca cream. Repeat with another layer of strawberries and tapioca cream. Garnish with the remaining berries and a sprig of mint.
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    About EdibleTorah

    The EdibleTorah is dedicated to building vibrant Jewish communities by helping people set up their own Potluck Shabbat experience with family and friends.

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