Recipe for a delicious BASIL CURD PARFAIT WITH MARINATED STRAWBERRIES

BASIL CURD PARFAIT WITH MARINATED STRAWBERRIES This dessert gets better and better with every bite! Enjoy a burst of flavours and beautifully presented Basil Curd Parfait. We included our strawberries in it, but you can switch it out for your favourite berry!

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SERVINGS
4

INGREDIENTS

1 bundle of basil (about 6-8 twigs)	Juice of 2 lemons
250 g of quark	2 egg whites
75 g sugar	500 g ripe strawberries
3 tsp. powder sugar	3 tsp. Grand Marnier

Preparation time: about 25 min. and about 4 hours in the freezer

1. Pluck the basil leaves and add to quark and lemon juice in a mixer, puree as finely as possible. Transfer to a bowl.

2. Whisk the egg whites well. Gradually add sugar. Add the beaten egg whites to the basil quark. Fill 4 Staub cast iron dishes with parfait and leave in the freezer for about 4 hours.

3. In the meantime, clean and wash the strawberries, and cut in halves or quarters depending on their size. Marinate the strawberries in powder sugar and Grand Marnier.

4. Remove the basil parfait from the freezer, let thaw, then add the marinated strawberries on top and decorate with some freshly plucked basil leaves to taste, sprinkle with some powder sugar.

Crispy baked sugar leaves are a nice and tasty garnishing for this summery dessert. Mix 25 g soft butter with 75 g brown sugar, liquid egg white and 25 g of fl our till smooth. Spread the mass as thinly as possible on a silicon baking sheet and bake in the oven at 180°C for about 8 min. till golden brown. Then let it cool and break down into many pieces.