Summer is all about strawberries, and I wanted to make a dessert that put them in centre stage with all their sweetness, freshness and amazing flavour, and what better dessert for this than a parfait boozed up with Venezuelan dark rum and fresh basil leaves, YUM!
What I love about this dessert is that it can be made in 20 minutes, easy if you have unexpected guests or want to whiz up a dessert with those strawberries you just bought. And if you’re making it for kids just omit the rum.
I made this Boozy Venezuelan Strawberry Parfait to take out to a picnic at the beach with friends and it went fantastic, everyone loved it and some when for seconds.
What I would suggest if you’re taking it out to put it in a very cold thermal bag because if it gets warm the cream looses its tang and it doesn’t shine as it would if it was cold.
A fresh, sweet and Summer dessert that puts perfectly ripe strawberries in centre stage boozed up with Venezuelan dark rum and fresh basil leaves.
- 300 gr Mascarpone cheese
- 300 gr Greek yogurt
- 1 tbsp Vanilla extract or 1 vanilla pod
- 250 gr Fresh strawberries
- 2 - 4 tbsp Sugar
- 2 - 4 tbsp Sugar for the cream optional
- 4 tbsp Venezuelan dark rum
- 8 Basil leaves
- 1 cups Oats
- 1/4 cup Brown sugar
- 2 tbsp Melted butter
Mix all the ingredients and place in a flat baking tray. Bake at 180 C / 200 C for 10 to 20 minutes stirring half way to break any cluster.
First we do the cream mixing in a bowl the Mascarpone cheese, yogurt, vanilla and sugar if using. Then place the cream in the fridge whilst you prepare the strawberries
Dice the strawberries in small pieces and put them in a bowl.
Add the sugar, Venezuelan dark rum and torn basil and mix well. I’m using Venezuelan dark rum because of the smoky strong flavour. Leave to macerate for at least a couple of hours in the fridge
When the strawberries have macerated remove the soaked basil leaves and chop them finely to create a “paste”. This will infuse the strawberries a lot more basil flavour to give a touch of freshness than having the leaves pieces.
Now we can start to build the mono portions by creating layers of crispy oats, strawberries and cream. Watch video tutorial HERE
Once all the portions are done decorate with a small basil leave and serve!! Keep in the fridge if you’re not serving them straight away, but they are best eaten just freshly made.
DON’T HAVE STRAWBERRIES
If you don’t have strawberries or don’t like them you can also make it with other Summer fruits like raspberries, blackberries or blackcurrants all at their best in July and August. Sometimes I even do a mix of several of these fruits.
BOOZY VENEZUELAN STRAWBERRY SUMMER PARFAIT ON A PICNIC
I hope you enjoy making this strawberry Summer parfait dessert, is so easy and delicious I find myself making a lot during the Summer months.
See you next time with another delicious recipe. And if you like this recipe rate it and share!!
HAPPY COOKING:-) !!