Name: Strawberries and Rose Parfait
Prep time: 10 min
Yield: 4
Ingredients: 2 cups strawberries, hulled and sliced 1/4 -inch thick; 3 tablespoons sugar; 1/2 cup (120 ml) dry rosé wine; 2 tablespoons lavender syrup; 8 ounces (220 g) vanilla meringue cookies; 3 cups (600 ml) heavy cream; Mint sprigs, for garnish

2 cups strawberries, hulled and sliced 1/4 -inch thick

8 ounces (220 g) vanilla meringue cookies

Strawberries and Rose Parfait

In a bowl, combine the strawberries, sugar, rosé wine, and lavender syrup and refrigerate for 2 hours.

In another bowl, with an electric mixer, whip the cream to stiff peaks, 8-9 minutes.

Stiff peaks stand straight up when the beaters are lifted.

In a large bowl, lightly crush the meringue cookies. Fold in three-quarters of the whipped cream and stir gently.

Set a sieve over a small bowl to catch the juices and drain the strawberries.

Layer the meringue mixture in the bottom of a large wineglass or an old-fashioned glass.

Top with a layer of whipped cream, then a layer of strawberries.

Repeat with meringue cream and more strawberries.

Finish with whipped cream.  Garnish with a mint sprig.

Chef Stuart O’Keeffe sears up some scallops with smashed crispy fingerlings and roasted tomatoes. He also dishes up an herbed salad, a light and refreshing vodka cocktail, and a fresh and creamy strawberry parfait.