Low Iodine Fresh Strawberry Parfait with Peppermint
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Learn more →Ingredients
4 servings
For the strawberries
- 1 lb fresh strawberries, hulled and sliced
- 1 tbsp maple syrup
- 1 tbsp fresh peppermint leaves, finely chopped, plus small sprigs for garnish
For the whipped cream
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tbsp maple syrup
- ½ tsp pure vanilla extract
For the layers
- 1 cup gluten free granola
Instructions
- 1
Combine the sliced strawberries, 1 tbsp maple syrup, and chopped peppermint in a bowl and toss gently until the berries are evenly coated. Set aside for 5 minutes, until the berries release a little juice and the mint fragrance blooms.
- 2
Pour the heavy cream into a large mixing bowl (or the bowl of a stand mixer). Beat with a hand mixer on medium-high speed, adding the remaining 1 tbsp maple syrup and the vanilla extract, until the cream holds soft, billowy peaks — it should mound gently when the beaters are lifted, about 2–3 minutes. Do not overbeat.
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