Strawberry Parfait With Fresh Normandy Cream

• Strawberries:
• 1/2 cup packed light brown sugar
• 3 tablespoons raspberry or balsamic vinegar
• 2 cups sliced strawberries
• Cream:
• 1/4 cup creme fraiche
• 1 1/2 teaspoons granulated sugar
• Sorbet:
• 2 cups sliced strawberries
• 1/4 cup granulated sugar
• 2 1/2 teaspoons fresh lemon juice
• 1/8 teaspoon freshly ground black pepper
• Mint sprigs (optional)

1. To prepare strawberries, combine the brown sugar and vinegar in a medium bowl, stirring with a whisk; add 2 cups strawberries, stirring gently to coat. Cover and chill 4 hours, stirring occasionally.
2. To prepare cream, combine the creme fraiche and 1 1/2 teaspoons sugar, stirring well until sugar dissolves. Cover and chill.
3. To prepare sorbet, combine 2 cups strawberries, 1/4 cup granulated sugar, juice, and pepper in a blender or food processor; process until smooth. Strain the strawberry mixture through a sieve over a large bowl, and discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
4. To assemble parfaits, spoon 3 tablespoons sorbet into each of 8 champagne flutes; top with 3 tablespoons strawberries. Spoon 1 1/2 teaspoons cream over each serving. Drizzle remaining juices from the strawberries over each serving. Garnish with mint sprigs, if desired.

strawberries, brown sugar, raspberry, strawberries, cream, crueme fraueeche, sugar, sorbet, strawberries, granulated sugar, lemon juice, freshly ground black pepper

Taken from www.myrecipes.com/recipe/strawberry-parfait-with-fresh-normandy-cream (may not work)