Created by Rabbi Shoshana Ohriner
Although basil might seem like a strange ingredient to include in a dessert, the delicate basil flavor of these meringues is the perfect accompaniment to the creamy strawberry parfait. If you are not feeling so adventurous, substitute 2 teaspoons lemon zest for the basil in the meringues for the more classic strawberry/lemon pairing.
1 16-ounce bag frozen strawberries, thawed with juices
8 large egg yolks
3/4 cup sugar
2/3 cup sweet sparkling wine such as Moscato d'Asti
2 egg whites, room temperature
5 tablespoons sugar
2 medium sized basil leaves
1 teaspoon lemon juice
To make the Strawberry Parfait:
Puree the berries in food processor. Cover puree and chill until cold, at least 1 hour.
Combine egg yolks, wine and sugar in a medium metal bowl. Set the bowl over saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until thick and billowy and a thermometer registers 160 degrees, about 7 minutes.
Remove bowl from over water. Add 1 3/4 cup cold strawberry puree. Using an electric mixer beat mixture until cool, about 7 minutes. Transfer to freezer container and freeze until firm, at least 6 hours.
To make the Basil Meringues:
Preheat oven to 350