This light and creamy frozen dessert is perfect for summer. It's a snap to assemble, but the terrine does need to be made at least 8 hours in advance of serving, so plan accordingly. Our strawberry compote pairs perfectly with this not-too-sweet parfait, although other fruit or berry sauces will also work well. Fresh berries are essential for this simple sauce. To preserve their bright flavor, the strawberries are not cooked, but macerated at room temperature in sugar and fresh mint, which renders them soft and juicy.
honey (plus extra garnish)
fresh strawberries (trimmed and sliced)
Sugar (or to taste)
chopped fresh mint
pure vanilla extract
Line a small loaf pan (8 x 4 inches) with plastic wrap, leaving several inches of overhang on all sides.
Place the egg yolks in the bowl of an electric mixer. Add the sugar and honey, and beat on high until the mixture is thick and light lemon yellow in color. Add the mascarpone and blend on low speed until the mixture is smooth.
Meanwhile, heat the milk in a small saucepan over low heat until it just begins to simmer. Gradually add the milk to the egg-sugar mixture, mixing on low speed until blended.
Transfer the mixture to the prepared pan, covering with the overhanging plastic wrap. Freeze until solid, at least 8 hours or overnight.
To make the strawberry compote, place the strawberries in a bowl and add the sugar, mint, and vanilla. Stir to combine. Let the mixture sit at room temperature, stirring occasionally, for 1 hour. The berries can be refrigerated, covered, for up to a day before serving.
To serve, remove the parfait from the pan, and peel off the plastic wrap. Slice with a hot knife and drizzle each slice with honey. Spoon some of the compote on the side and serve immediately.