Takes a little bit of time, but this one is well worth the prep. Strawberries are my all-time favorite and this one just accents the sweet taste of these delicious little flavor bombs. Add the heavy cream and all I can say is “MMM!”
[recipe servings=4 time=1 Hour difficulty=easy]
1½ Pounds Fresh Strawberries
5 Stalks Rhubarb
2 Tablespoons + ¾ Teaspoon Sugar
1¼ Teaspoons Vanilla Extract, Divided
5 Sprigs Fresh Thyme
¼ Teaspoon Flaky Sea Salt
1 Cup Heavy Cream
1 Cup Almond Biscottis
Fresh Mint, for Garnish, Optional
- Preheat the
oven to 350°F. Line a baking sheet with parchment paper. Put a metal
mixing bowl in the freezer to chill.
- Toss the
strawberries with 1 tablespoon sugar, 1 teaspoon vanilla, thyme sprigs,
and sea salt on the baking sheet and roast until jammy and the liquid has
thickened a bit, about 40 minutes. Remove from the oven and let cool to
- Place the
biscottis in a Ziplock bag and use a wooden spoon or rolling pin to crush
the cookies, leaving some larger pieces.
- While the
strawberries are cooling, place the cream, remaining ¾ teaspoon sugar, and
¼ teaspoon vanilla in the chilled mixing bowl. Whip on high until stiff.
- To assemble
the parfaits, add crushed biscotti to the bottom of jars or dessert bowls,
spoon strawberries on top, then whipped cream. Top with more strawberries
and fresh mint for garnish.