Parfait of Strawberries and Blackberries with Homemade Whipped Cream and Zabayon Sauce

Tonight was the first official night that Bistro 331 hosted a dinner party, I think I'm going to make this a ritual (attendees must be a follower of the blog). I personally would like to thank all my guests, especially the one that did the dishes, for coming over and hanging out. I prepared a 4 course meal that included spicy cucumber salad, tom yum soup with shrimp and scallops, pad kapow gai (basil chicken), and a parfait of strawberries and blackberries. Unfortunately I was so busy cooking and hosting that I was unable to photograph and therefore write any recipes down. However, if you're interested in any of these recipes feel free to write a comment or send me an email and I'll be more than happy to send you the recipes. Actually, I was fortunate enough to capture a photograph of our dessert and the recipe is pretty simple.

Parfait of strawberries and blackberries

Ingredients:

1 pint strawberries (cut into small 1/4 inch pieces)
1 pint blackberries
4 sprigs basil (finely chopped)
1 pint heavy cream (for whipped cream)
1/2 cup heavy cream (for zabayon)
4 egg yokes
3 tablespoon powdered sugar (for the whipped cream)
2 tablespoon powdered sugar (for the zabayon)

Directions:

Whipped cream -

Add heavy whipping cream to a large bowl, preferably stainless steel. Add 3 tablespoons (or more) confectionist/powdered sugar and whisk until stiff peaks are formed.

Zabayon -

Over a double boiler add egg yokes and 2 tablespoons (or more) confectionist/powdered sugar and whisk until mixture becomes frothy. Slowly add 1/2 cup of heavy cream and continue whisking over double boiler (never stop whisking otherwise you might end up with scramble eggs). Continue whisking entire mixture until it thickens (the mixture is ready when you can create ribbon drippings).

Creating the parfait -

You can layer the parfait anyway you like to. I like to add a layer of whipped cream or zabayon between the fruits. For the one picture above I started with strawberries, then I added the whipped cream (for easier application, use a piping bag or zip lock bag with the tip of one corner cut) then basil, and then a layer of blackberries. I continued this process until I got to the middle of the parfait, instead of adding whipped cream I added the zabayon instead (I tried not to use too much of this because it's really rich and a little heavy).

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