Strawberry Parfaits

A fantastic summer dessert I found in Food and Drink Summer 2011.  For variety change up the fruit to whatever is in season.  The Lime Curd can be purchased but is fairly easy to make and definitely worth the effort.

5 to 6 cups (1.25 to 1.5 l) fresh strawberries
1 pkg (250 g) light cream cheese, softened
1/2 cup (125 ml) icing sugar
1 cup (250 ml) cold whipping cream
1 tsp (5 ml) pure vanilla extract
1 to 1 1/2 cups (250 to 375 ml ) lime curd
Zest of 1 lime

1. Set 4 large perfect berries aside for garnish.  Hull and slice remaining berries into bite size pieces; cover and refrigerate up to half a day.
2. Using an electric mixer; beat cheese with sugar until somewhat fluffy.  In another bowl, combine cream and vanilla; whip until stiff peaks form.  Fold 2 mixtures together; cover and refrigerate up to half a day.
3. When ready to serve, use parfait glasses or large wine glasses capable of holding 1 cup (250 ml).  (I used a martini glass).  Put sliced strawberries in bottom, top with a dollop of cream and 1 tbsp of lime curd.  Add another layer of berries and dollop of cream.  Decoratively spoon a bit of lime curd on top.  Slice reserved berries, hull intact, in half lengthwise, garnish parfait with strawberry half and a pinch of lime zest.

Makes 8 servings.

Lime Curd

This freezes well and as per the Food and Drink suggestion can be scooped like ice cream.  I have also made this with lemon, but I think any citrus would work.

1 large lime

3 eggs

1/2 cup sugar

1/4 cup (60 ml) butter, softened

Juice of 4 limes, about 3/4 cup (175 ml)

1.  Finely zest 1 large lime; set aside

2.  In a medium saucepan, whisk eggs, sugar and butter.  Stir in juice and zest; mixture may be lumpy.  Whisk constantly over low heat until mixture starts to thicken and turns lighter in colour, from 15 to 18 minutes.  Do not boil.  Remove from heat and place a piece of plastic directly on the surface of the curd. Refrigerate until cold for up to a week or freeze.

Makes 1 1/2 cups (375 ml)