Strawberry Compote Parfait with Lemon Granita

Strawberry Compote Parfait with Lemon Granita
Photo by Scott Phillips


  • 18 oz. best-quality strawberries, cut into ¼-inch dice
  • 1-½ cups water
  • 1-½ tsp. powdered gelatin
  • 1-½ tsp. fresh lemon juice
  • 8 strawberries, whole, stems removed (unless you have freshly picked strawberries with the long stem still attached)
  • 1/3 cup plus 2 Tbs. fresh lemon juice, with pulp
  • A few grinds of freshly ground black pepper
  • + 11 more ingredients
    • 8 pretty basil leaves
    • 2 tsp. fresh lemon juice
    • Grated zest from ½ lemon
    • 2 Tbs. superfine sugar
    • 5 to 6 medium basil leaves, cut in very thin strips
    • Peeled zest from ¼ lime (pith removed), minced
    • 6 oz. strawberries, puréed in a food processor (to yield 2/3 cup purée)
    • ¼ cup plus 2 Tbs. superfine sugar
    • 1 recipe Cream Cheese Mousse
    • ½ cup superfine sugar
    • 18 oz. strawberries, cut in ¾-inch pieces (about 3-½ cups)

In a bowl, combine all the granita ingredients. Stir until the sugar is dissolved. Freeze in a small, shallow container (about 5x7x2 inches) until the mixture is just slushy, about 1-1/2 hours. Beat the mixture with a fork and return to the freezer until it’s completely frozen, another 2 to 3 hou...

View full recipe at Fine Cooking


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