Curtis Stone's strawberry parfaits with balsamic syrup

STEP 1

In a medium heavy-based saucepan, bring milk and cream to a simmer over medium heat, stirring occasionally.

STEP 2

Meanwhile, in a large bowl, whisk 1/3 cup (70g) sugar, the egg yolks and ½ tsp sea salt flakes for 3 mins or until very pale and light.

STEP 3

Whisk cornflour into the egg yolk mixture in the bowl. Gradually add the milk mixture, whisking to combine.

STEP 4

Return milk mixture to saucepan. Whisk constantly over medium heat for 3 mins or until a few bubbles burst on the surface and the custard is thick and glossy. Remove from heat and whisk in butter and vanilla until well combined. Strain custard through a fine sieve into a shallow container. Quickly cover with plastic wrap, pressing directly onto the surface. Place in the fridge for 2 hours or until cold and set.

STEP 5

In a saucepan over medium heat, simmer the vinegar for 15 mins or until reduced to ¼ cup (60ml). Cool.

STEP 6

Line a large baking tray with baking paper. In a small saucepan, bring 1/3 cup (70g) sugar and 1 tbs water to the boil over medium-high heat. Cook, swirling the pan occasionally (do not stir), for 3-4 mins or until sugar caramelises. Stir in the almond and a pinch of salt. Pour the candied almond mixture, in a single layer, over the lined tray. Set aside until firm.

STEP 7

In a large bowl, toss the strawberries and remaining sugar to coat. Set aside, stirring occasionally, for 30 mins or until strawberries release their juices.

STEP 8

Gently stir the custard until smooth. Break the candied almond mixture into shards. Divide half the strawberry mixture among serving glasses and drizzle with half the balsamic syrup. Top with the custard, remaining strawberry mixture and balsamic syrup. Top with candied almond shards to serve.