Darren McGrady's Strawberries & Cream Parfait

Try Darren McGrady's strawberries and cream parfait.

Wimbledon - food
Photo: Greg DuPree

Darren McGrady’s Strawberries& Cream Parfait

3 cups heavy cream, divided
½ cup plus 2 tbsp. granulated sugar, divided
2 tsp. vanilla extract, divided
1¾ lb. small strawberries, hulled and divided
6 whole-wheat bread slices, crusts removed
6 tbsp. light brown sugar
2 tsp. ground cinnamon
1½ tbsp. orange zest plus 2 tbsp. fresh juice

1. Beat 1 cup cream, 1 tablespoon sugar and 1 teaspoon vanilla with an electric mixer on medium until stiff peaks form. Spread mixture onto a baking sheet and freeze 3 hours. Break frozen cream into pieces with a spoon. Return to freezer until ready to use.

2. Preheat oven to 350°. Process 1½ cups berries in a blender until smooth. Pour through a fine wire-mesh strainer; discard seeds. Beat ½ cup granulated sugar and remaining cream and vanilla until stiff peaks form. Gently fold in strawberry puree; set aside.

3. Process bread in a food processor until fine crumbs form; stir in brown sugar and cinnamon. Spread on a baking sheet and bake until golden, about 10 minutes. Cool 5 minutes.

4. Combine orange zest and juice, remaining strawberries and sugar. Divide strawberry-whipped cream among 6 parfait glasses. Top with strawberry-orange mixture, frozen cream and breadcrumbs.

Serves: 6
Active time: 40 minutes
Total time: 50 minutes, plus freezing

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