by Sheridan Lane, director, LLCC culinary program and operations
Summer for us is usually about making the most of everything the season has to offer – side by side riding, poolside cookouts; collecting, processing and enjoying everything from the garden; refreshing happy hour cocktails; outdoor concerts and festivals; and plenty of quality time with family and friends. Admittedly, we have not been living up to our summertime standards!
We are in the middle of a major remodel on the house we will (hopefully sooner than later) call our forever home, and that sucks up all of our free time given we are doing most of the work ourselves. We are also preparing for a new baby due in September. As a result of those big life changes added to Covid rather limiting our social out-and-about fun, I have been a bit disappointed that June is slipping by without much summertime joy. To say the least, things have just been a bit more uptight this summer. On the other hand, I am so grateful that life delivers you little reminders that whisper, “reevaluate your perspective!”
This week’s recipe for what turned out to be a great summer treat comes in much the same way. I had every intention of making a 12-layer chocolate torte for a special occasion, because, like a lot of chefs, I often express love and creativity through the dishes I prepare for others to enjoy. Long story short, the chocolate torte did not happen, but a delicious frozen dessert did. My dessert was not 100% homemade and didn’t come from my garden, but still made a lot of people smile and certainly took advantage of at least one small piece of summertime goodness – locally grown strawberries from Live Springs just outside of Chandlerville, Ill. I am going to say that was life whispering, “change the recipe,” so after reading this, feel free to change this recipe too! Here are just a few additional options that will also be just as delicious!
1.) Substitute blueberries for strawberries and use toasted almond instead of pistachios.
2.) Use a chocolate cake or brownies instead of angel food cake and leave out the lemonade powder. Then substitute dark cherries and amaretto for the strawberries and triple sec.
3.) For a dish lighter in fat – make the custard with almond milk and use a light version whipped topping instead of heavy cream.
Frozen Lemonade Cream Parfait with Strawberries & Pistachios
Make any boxed angel food cake or buy one already made.
Make “lemonade” custard
Day of (see exact recipes below)
Slice and macerate strawberries
Whip custard into whipped cream
Tear cake into small pieces
Layer and freeze for 4 hours
6 eggs separated
2 cups of sugar
2 cups of whole milk
1 cup whole milk + 2 packets (1/2 oz) unflavored gelatin packets whisked together
In a medium saucepan over medium-high heat, whisking constantly, bring egg yolks (save whites in refrigerator for the next day), sugar and 2 cups of whole milk to slow boil for 5 minutes. Continue whisking while adding the additional milk with gelatin and boil for 5 more minutes. Remove from heat, and stir in:
¼ cup powdered lemonade
Zest & juice – 1 lemon
1 T. vanilla
Place custard in a refrigerator to chill & set overnight.
2 quarts berries, sliced
2 oz triple sec
1 cup sugar
Combine and let set for at least 10 minutes.
Whip egg whites into stiff peaks & set aside. Whip 1 quart of heavy cream and add custard whip until smooth. Fold in egg whites.
Layer It Up
I like using a glass bowl with a flat bottom. Place torn pieces of cake to form layer 1. Spoon 1/3rd of macerated berries and juice over cake. Add 1 inch layer of mousse. Repeat layers and sprinkle pistachios over the top. Freeze for 4 hours. Let thaw, 5-10 minutes before serving.