Pistachio and Strawberry Parfaits Recipe
Photo: Linda Xiao
Serves 6
Ingredients
Directions
Active time: 15 minutes
Total time: 1 hour and 45 minutes
Preheat oven to 325°F. Lightly spray an 8x5-inch loaf pan with nonstick cooking spray.
In a small saucepan, heat butter over low heat, stirring occasionally, for about 8 minutes, or until butter is light golden and has stopped foaming. Put aside to cool.
In a food processor or spice grinder, finely grind 1/2 cup pistachios. In a large bowl, whisk ground pistachios, flour, and sugar. Whisk in egg whites until just blended. Slowly fold in browned butter until blended.
Pour batter into prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into center of cake comes out with moist crumbs attached. Put cake aside to cool completely. Spread remaining 1/4 cup pistachios on a baking sheet and bake for about 8 minutes, or until toasted. Set aside
In a large bowl, toss strawberries, granulated sugar, and lemon juice to coat. Let stand, stirring occasionally, for about 30 minutes, or until berries have released their juices. In a large bowl, whip cream, crème fraîche, and confectioners’ sugar until soft peaks form.
Cut half of cake into 1/2-inch cubes. Reserve remaining cake for another use. Spoon about 2 Tbsp. of strawberry mixture into each of six 8-ounce mason jars with lids. Place 6 to 8 cake pieces over strawberries in each jar. Spoon 3 Tbsp. of cream mixture over cake pieces in each jar. Repeat layering cake, strawberries, and cream mixture. Cover jars and chill. Garnish with toasted pistachios before serving. Pistachio cake can be wrapped tightly and stored at room temperature to be enjoyed for up to 2 days.
Ingredients
- Nonstick cooking spray
- 9 Tbsp. unsalted butter
- 3/4 cup shelled raw pistachios, coarsely chopped and divided
- 1/2 cup unbleached all-purpose flour, sifted
- 1 1/3 cups confectioners’ sugar, sifted
- 5 large egg whites, room temperature
- 1 lb. small strawberries, hulled and thinly sliced
- 1 Tbsp. granulated sugar
- 1 Tbsp. fresh lemon juice
- 3/4 cup heavy cream
- 3/4 cup crème fraîche
- 3 Tbsp. confectioners’ sugar
Directions
Active time: 15 minutes
Total time: 1 hour and 45 minutes
Preheat oven to 325°F. Lightly spray an 8x5-inch loaf pan with nonstick cooking spray.
In a small saucepan, heat butter over low heat, stirring occasionally, for about 8 minutes, or until butter is light golden and has stopped foaming. Put aside to cool.
In a food processor or spice grinder, finely grind 1/2 cup pistachios. In a large bowl, whisk ground pistachios, flour, and sugar. Whisk in egg whites until just blended. Slowly fold in browned butter until blended.
Pour batter into prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into center of cake comes out with moist crumbs attached. Put cake aside to cool completely. Spread remaining 1/4 cup pistachios on a baking sheet and bake for about 8 minutes, or until toasted. Set aside
In a large bowl, toss strawberries, granulated sugar, and lemon juice to coat. Let stand, stirring occasionally, for about 30 minutes, or until berries have released their juices. In a large bowl, whip cream, crème fraîche, and confectioners’ sugar until soft peaks form.
Cut half of cake into 1/2-inch cubes. Reserve remaining cake for another use. Spoon about 2 Tbsp. of strawberry mixture into each of six 8-ounce mason jars with lids. Place 6 to 8 cake pieces over strawberries in each jar. Spoon 3 Tbsp. of cream mixture over cake pieces in each jar. Repeat layering cake, strawberries, and cream mixture. Cover jars and chill. Garnish with toasted pistachios before serving. Pistachio cake can be wrapped tightly and stored at room temperature to be enjoyed for up to 2 days.
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