These parfaits sing of summer and, while they require a little time to prepare, they make a fabulous finale for any smörgåsbord. If you’re unable to source wild strawberries, use local, commercially grown strawberries or indeed raspberries.
200g (7oz) wild strawberries (or regular strawberries, roughly chopped), plus extra to serve, if desired
200ml (7fl oz) double cream
50g (1¾oz) caster sugar
1 large egg white
Begin by lining four dariole moulds or ramekins with a double layer of clingfilm, leaving plenty of overhang (lightly greasing the moulds with oil will help to unmould them).
Blitz 150g (5½oz) of the strawberries in a food processor until you have a thick coulis. Rub through a fine-mesh sieve into a small bowl to remove any seeds. Whip the cream quite stiffly and set aside.
Place the sugar in a small saucepan with 1 tablespoon of water. Bring to a simmer over a medium heat and bubble away until the sugar has dissolved. Resist the temptation to stir. Increase the heat for a few minutes until syrupy.
Put the egg white in a large bowl and whisk until foamy and stiff peaks appear. Very slowly pour in the warm sugar syrup, whisking constantly until the mixture is glossy.
Stir a spoonful of the egg white mixture into the cream and mix to lighten. Then carefully fold in the remaining whisked egg whites to combine completely. Use about half of this mixture to fill the ramekins and scatter with the remaining strawberries, pushing them slightly into the cream. Freeze for one hour until relatively firm.
Swirl the strawberry coulis into the remaining cream mixture and refrigerate until needed. Use to top up the ramekins then return to the freezer for at least 4 hours.
To serve, remove the parfaits from the freezer about10 minutes before you want to serve them. Turn them onto a plate and carefully remove the clingfilm. Serve immediately with extra strawberries, if desired.