Frozen Yoghurt Parfait
TIME
30 minutes | 2-3 Hours Freezing
SERVES
4
CREATED BY
Good Chef Bad Chef
SUMMARY
The Frozen Yoghurt Parfait is a delightful dessert that combines creamy Greek yoghurt and double cream, sweetened with honey and infused with vanilla. This frozen treat is complemented by a vibrant berry coulis made from mixed berries, sugar, and a hint of lemon. Topped with crunchy granola and chopped pistachios, this parfait offers a harmonious blend of textures and flavours, making it an ideal choice for a refreshing and elegant dessert.
https://www.goodchefbadchef.com.au/recipes/frozen-yoghurt-parfait
Ideal choice for a refreshing and elegant dessert.
Ingredients
For the Frozen Yoghurt
- 400g Greek yoghurt
- 100ml double cream
- 2 egg whites
- 80g honey
- 1 tsp vanilla extract
- Pinch of sea salt
For the Berry Coulis
- 200g mixed berries (e.g., strawberries, raspberries, or blueberries)
- 50g caster sugar
- 1 tbsp lemon, juice and zest
For the Topping
- 50g Gluten Free Granola Cacao Coconut
- 30g pistachios, chopped
- Fresh mint leaves, for garnish (optional)
Method
- Begin by making the frozen yoghurt. In a large mixing bowl, whisk the Greek yoghurt, honey, vanilla extract, and a pinch of sea salt until smooth.
- In a separate bowl, whip the double cream to soft peaks. In another clean, dry bowl, beat the egg whites until they form soft peaks.
- Gently fold the whipped cream into the yoghurt mixture, followed by the egg whites, ensuring everything is evenly incorporated without deflating the mixture.
- Pour the mixture into a shallow container, cover, and freeze for 2-3 hours.
- Stir with a fork every hour to break up ice crystals, ensuring a smooth texture.
- For the berry coulis, combine the mixed berries, sugar, and lemon juice and zest in a saucepan over medium heat.
- Cook for 4-5 minutes, stirring occasionally, until the berries are soft and the sugar has dissolved.
- Blend the mixture until softened. Allow the coulis to cool completely.
- Top with chopped pistachios, cacao coconut granola and serve with warm berry coulis in a jar to pour over each slice of the parfait. Garnish with mint if desired.
Keep baking
