Key Lime Parfait
1 14oz can sweetened condensed milk
1/2 cup whipping cream
4 egg yolks *
1 teaspoon powdered sugar
3 to 4 oz Key lime juice
6 whole strawberries
8 oz pound cake
1 kiwi, peeled, sliced in 6 slices
In a medium-sized mixing bowl with an electric mixer, combine milk and egg yolks and blend at low speed. Slowly add lime juice and continue mixing until well blended.
Slice pound cake into 1-inch slices and cut to fit inside of a white wine glass. Pour
key lime filling over pound cake and refrigerate for at least 2 hours.
Whip whipping cream with powdered sugar and top each wine glass.
Garnish with a fresh strawberry and a slice of kiwi.
* Raw eggs can be a source of salmonella. For safety, a pasteurized egg product can be used.