This parfait is one of my favorites. If paired with a strawberry sauce, it reminds me very much of an industrial ice cream that I loved as a child. Fresh and not overly sweet.

Yogurt parfait

  • Preparation time: 20 minutes + 5 hours in the freezer
  • Ingredients for a cake mold 11 13⁄16 inch by 4 23⁄32 inch
  • Difficulty: Difficult recipe

  • Ingredients
  • 150 gr or 5 oz of Greek yogurt
  • 450 gr or 1 lb of whipped cream
  • 350 gr or 12 oz of Italian meringue
  • For the Italian meringue:
  • 125 gr or 4 1/2 oz of sugar
  • 60 gr or 2 1/2 oz of water
  • 125 gr or 4 1/2 oz of egg white
  • 40 gr or 1 1/2 oz of dextrose
  1. Instructions
  2. Put the egg whites in a pan.
  3. In a saucepan bring the sugar and water to a boil. When the temperature of the syrup has reached 239° F, you can start to whisk the egg whites with an electric mixer, combining the dextrose with the egg whites.
  4. As soon as the syrup in the pan reaches 248° F, you can pour it over the egg whites. Whip with the electric mixer until the meringue is cooled.
  5. Combine the Italian meringue with yogurt in three stages and then finally the semi-whipped cream always in three stages.
  6. Pour the mixture into a rectangular aluminum mold 11 13⁄16 inch and 4 23⁄32 inch covered with parchment paper.
  7. Leave in the freezer for at least five hours.
  8. Remove the parfait on a serving dish. Serve with whipped cream and strawberry coulis.

Tips to ensure the success of the dish:

  • When you make Italian meringue,I recommend you do not pour the boiling syrup directly on the electric beater because it immediately congeals.
  • To whip the cream without having it turn into butter, the trick is to use a bowl previously left in the freezer for an hour. The cream for the parfait must be semi-whipped and therefore already thick but not too thick.
  • The cover with parchment paper is used to leave the edge of the parfait nice and smooth when it is placed on the serving plate.
  • For the strawberry coulis, add half a basket of strawberries cut finely into a saucepanwith 4 tablespoons of sugar and 8 tablespoons of water and cook until the mixture becomes similar to a jam.