Strawberry Cream Parfaits with Coconut Macaroons Recipes
Ingredients
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1 quart strawberries, hulled and sliced
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7 1/2 tablespoons sugar
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1 1/2 cups heavy whipping cream
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3/4 teaspoon finely grated orange zest
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8 ounces crumbled store-bought coconut macaroons
Directions
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Mix strawberries and 6 Tbs. of the sugar in a bowl;
let stand until berries release their liquid, 30 to 60 minutes.
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When ready to assemble dessert, beat cream and
orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
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Pour 6 Tbs. of the strawberry juice that has
collected in the bowl over the crumbled macaroons. Toss to coat.
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To assemble, choose six goblets that hold at least
12 ounces; in each, make two layers in the following order: scant 1/4
cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries.
Refrigerate until ready to serve, up to 2 hours.
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