Tangy Strawberry Parfait with Lime Gelee

1. 1

   Set 4 martini glasses or shallow dessert bowls in the freezer.

2. 2

   In a small cup, sprinkle the gelatin over 1 tablespoon of cold water and let stand until softened, about 3 minutes.

3. 3

   Fill a medium bowl half full of ice water.

4. 4

   In a small saucepan, combine 1/4 cup of the sugar with 2 tablespoons of water and simmer over moderate heat just until the sugar is dissolved.

5. 5

   Remove the sugar syrup from the heat and whisk in the softened gelatin until dissolved.

6. 6

   Stir in the lime juice and 1/2 teaspoon of the lime zest.

7. 7

   Set the saucepan in the ice water bath and stir the gelee until cooled.

8. 8

   Pour the gelee into the chilled glasses and freeze until firm, about 15 minutes.

9. 9

   Meanwhile, in a medium saucepan, combine 1 cup of the strawberries with 2 tablespoons of sugar and 1/4 cup of water and bring to a boil.

10. 10

    Let cool slightly.

11. 11

    Transfer the strawberry mixture to a blender and puree until smooth.

12. 12

    Pour the puree into a bowl and stir in the remaining strawberries and half of the vanilla bean seeds; let cool.

13. 13

    In a medium bowl, whisk the heavy cream with the remaining 2 tablespoons of sugar, 1/2 teaspoon of lime zest and vanilla bean seeds until soft peaks form.

14. 14

    Spoon the strawberry puree over the lime gelee.

15. 15

    Top the strawberry puree with a scoop of vanilla ice cream and a dollop of the whipped cream and serve immediately.

* Per serving · 4 servings · Values may vary.