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2 1/4 cups
chilled whipping cream
1 1/4 cups half and half
1 vanilla bean, split
12 large egg yolks
1/2 cup sugar
2 ounces white
chocolate (such as Lindt or Callebaut) finely chopped
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups
1 cup sugar
1 large egg
2 tablespoons whipping
2 1/2 teaspoons vanilla
2 12-ounce baskets
strawberries, hulled and sliced
1/2 cup sugar
2 tablespoons dark rum
1 cinnamon stick
Butter a 15 by 10 by 3/4-inch baking sheet. Line sheet with waxed paper.
Combine 1 1/4 cups cream and half and half in heavy large saucepan. Scrape in
seeds from vanilla bean; add bean. Bring to boil over heat. Remove, cover and
let steep for 15 minutes.
Beat yolks and sugar at high speed in large bowl
until thick and fluffy. Reduce to low and; gradually beat in hot cream mixture
into yolk mixture. Return yolk mixture to same saucepan. Stir over medium heat
until custard thickens. Strain custard into large bowl. Add white chocolate and
stir until melted and smooth. Refrigerate custard until cooled to room
temperature, whisking occasionally. Beat remaining 1 cup whipping cream until
medium firm peaks form. Fold whipped cream into custard mixture in 2 additions.
Spread parfait mixture evenly in prepared baking sheet. Freeze parfaits until
firm, about 6 hours.
Preheat oven to 350 degrees. Butter 2
heavy large cookie sheets. Sift flour, baking powder and salt into medium bowl.
Beat butter in large bowl until smooth. Gradually add sugar and beat until
light and fluffy. Add egg, cream and vanilla and beat until blended. Add dry
ingredients and mix just until blended. Divide dough in half; form into disks.
Wrap tightly in plastic and refrigerate for 15 minutes. Roll out one dough
piece on lightly floured surface to 1/4-inch thickness. Using 4-inch heart
shaped cutter, cut out 8 cookies. Bake cookies until golden brown on edges and
firm in center, about 8 minutes. Cool cookies on rack.
Combine strawberries, sugar, dark rum and cinnamon stick in heavy large
skillet. Cook over high heat until sauce thickens and coats spoon, stirring
often. Transfer sauce to bowl. Cover and refrigerate until cold. Arrange one
cookie on each of 8 plates. Using 4-inch heart-shaped cookie cutter, cut out
eight parfait hearts. Place one parfait heart atop each cookie.
tablespoons sauce over each heart. Set second cookie on top at slight angle.
Spoon additional sauce alongside.