I've been writing an article for Lincoln County Magazine about strawberries today. It does seem like spring will be here soon- even though the snow is flying outside the window this afternoon. Thank goodness it's not sticking. I've got Singers and Standards playing in the background with Witchcraft tempting me to dance. We learned a little bit of Balboa at Tea Party Swings. It's based on the foxtrot- one of my favorite dances. I am looking forward to getting out on the dance floor this Friday. Until then, my strawberry article has to take the front seat. I'll share this recipe with you. It's sooo good.
Vanilla Cream Cheese Mousse Parfait with Fresh Strawberries
This parfait will delight your guests — and only you will know how easy and fast it is to make! Serves 6
• 8 oz cream cheese or plain Chevre for a more earthy flavor (at room temperature)
• 1-1/4 c sifted powdered sugar (divided)
• 2 T pure vanilla extract
• 1 c chilled heavy cream
• 1 qt fresh strawberries
In the bowl of an electric mixer, whip the cream cheese until light and fluffy, about 5 minutes. Scrape the bowl down often to be sure there are no lumps. Slowly add 1/2 c of the sifted powdered sugar.
In another bowl, beat the heavy cream. When soft peaks form slowly add the vanilla and 1/2 c of the sifted powdered sugar. Whip to stiff peaks. (Tip: When making whipped cream, chill your bowl for 30 minutes and the cream will whip much more easily.)
Gently fold 1/3 of the whipped cream into the cream cheese mixture. When it is completely incorporated, fold in another 1/3 of the whipped cream. Gently fold in the remaining whipped cream.