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Nothing says fun in the sun like this cool, Bill Telepan-inspired dessert. Using our Frozen Organic Whole Strawberries makes preparation a snap, while our Organic Animal Crackers add a playful crunch.

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INGREDIENTS:

DIRECTIONS:

  1. Defrost strawberries. Place ½ cup of the sugar, corn syrup, and water in a pot and bring to a boil, making sure all the sugar is dissolved. Allow to cool completely. Pour over strawberries and mix together with a hand blender or in a standing blender. Strain through a chinois or through cheesecloth. Squeeze in lemon juice and salt. Pour into a shallow pan and place in the freezer. Allow to freeze for 24 hours. Use a fork to scrape through the ice to make flakes. When finished scraping, place it back into the freezer until you are ready to assemble the parfait.
  2. Whip crème fraiche until light and fluffy. Add yogurt and mix. Set aside. Place whites in the bowl of an electric mixer mix until soft peaks form. Place ½ cup of sugar in a pot with water and cook to 239 degrees. Turn whites to high speed and drizzle cooked sugar down the side of bowl. Mix until cool. Fold whites/sugar mixture into the yogurt-crème fraiche mixture.
  3. Take a bowl, place a strainer over top, place cheesecloth into the strainer. Pour yogurt cream into container. Allow to drain for a few hours.
  4. Place two spoonfuls of granita into the bottom of each of four glasses. Place two spoonfuls of yogurt cream on top of granita, sprinkle with a few nuts or crushed animal crackers and fresh cut strawberries. Follow with two more spoonfuls of granita, yogurt cream, animal crackers and strawberries, and top off with a spoonful of granita.
USE ORGANIC PRODUCTS WHENEVER POSSIBLE.
Visit www.wildharvestorganic.com for more recipes.

About Wild Harvest Spokesperson Bill Telepan, Owner and Chef of Telepan

Close Visit telepan-ny.com
"I have a 6-year-old daughter and feeding her organic and natural products is important to me. An organic or natural label puts me at ease and provides me with a sense that the product is created better and raised better. To me, it's a cleaner product."

- Bill Telepan, on Wild Harvest
Chef Bill Telepan opened his eponymous restaurant on the Upper West Side of New York in December of 2005. Renowned for simple and skillful preparation of the freshest ingredients, the restaurant has been nationally recognized for its exquisite cuisine. "It's about allowing the natural flavors to emerge," says Telepan.

Telepan buys locally and cooks seasonally - creating honest, robust dishes that have been hailed as "bravura food" by New York Magazine and, according to Gourmet, delivers "a grade of American cooking to which all other restaurants aspire."
In 2004, his cookbook Inspired by Ingredients was published by Simon & Schuster. He lives on the Upper West Side with his wife and child.
recipie inspired by Chef Bill Telepan