Strawberry & Cream Parfait (with Citrus Salad)

by Cask & Larder – makes 4 servings

Vanilla Panna Cotta

Heavy Cream 200ml
Milk 270ml
Sugar 80g
Vanilla Extract 1tbsp
Gelatin Sheets 2 1/2 sheets

1. Bloom gelatin sheets in ice water until soft.
2. In pot, heat cream, milk, sugar, vanilla until hot.
3. Remove from heat. Take gelatin out of water, squeeze out excess water. Whisk in gelatin until dissolved.
4. Strain through fine strainer to remove any gelatin clumps.
5. Let chill in refrigerator until starts to set up. Pour into desired glass or container and let set until firm.

Strawberry Syrup for Gelee

Water 14oz
Sugar 10oz
Strawberries 10oz
Champagne 8oz
Lemon Juice 2 lemons

1. Hull and cut strawberries into quarters.
2. In, pot, bring water and sugar to a simmer. Make sure all sugar is dissolved.
3. In blender, puree strawberries, hot syrup, and lemon juice.
4. Strain, add champagne when cooled.
**Any leftover syrup makes a great sorbet**

Strawberry Gelee

Simple Syrup 150g
Strawberry Syrup(from above) 375g
Gelatin Sheets 3 sheets

1. Bloom gelatin sheets in ice water until soft.
2. Combine simple syrup and strawberry syrup in pot.
3. Heat on medium-low heat until very warm but not hot.
4. Whisk in gelatin until dissolved.
5. Strain through fine strainer to remove any gelatin clumps.
6. Gently pour on top of firm panna cotta and chill until set.

Citrus Salad

Water 1 cup
Sugar 1 cup
Honey 6 Tbsp
Salt pinch
Your favorite citrus variety from Uncle Matt’s Organic: 1 lemon, 1 lime, 1 grapefruit, and 4 tangelos
Mint as needed

1. In pot, bring water, sugar, honey, and salt to a simmer, making sure sugar is dissolved.
2. Segment all of the citrus and put in a heatproof container.
3. Pour hot syrup over citrus and let cool.
4. Chiffonade mint leaves if desired and add to cooled salad.

Ginger Lace Tuile

All Purpose Flour 2/3 cup
Ground Ginger 2 tsp
Salt 1/4 tsp
Brown Sugar 1/2 cup
Butter 1/2 cup
Molasses 1/3 cup
Honey 1 Tbsp
Lemon Juice 1 Tbsp

1. Blend the first three ingredients together until combined in a heatproof bowl.
2. Put remaining ingredients in a small pot on medium heat. Whisk until everything is melted and dissolved.
3. Pour hot syrup over dry ingredients and whisk until completely smooth and no flour clumps.
4. Chill until firm.
5. Using a greased teaspoon, scoop balls of batter onto a silicone baking mat. Lightly press down.
6. Bake at 350F for about 8 minutes or until a medium brown color. Let sit on the mat for about a minute before removing.
7. Shape them as desired while hot. Careful!! They will be very hot out of the oven and they cool quickly.


1. Set panna cotta in glasses. Chill until firm.
2. Gently pour gelee on top of firm panna cotta. Chill until firm.
3. Spoon some citrus salad on top of gelee.
4. Set ginger lace tuile on side.

A huge thanks to Cask & Larder for this amazing recipe! Download a PDF of the recipe here.

Rave Reviews

I just wanted to thank you for such a great product! I have just recently switched to a more organic diet and bought your juice for the first time today and it is wonderful. I really like the fact that you only use Florida oranges, I have been buying Florida’s Natural before now because they are the only other choice here that is only Florida juice. I can really taste the freshness of your juice and I am happy to say you have a new and very satisfied customer. — Jason G., Harrison, TN

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