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
- Instructions
- Put the egg whites in a pan.
- 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.
- 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.
- Combine the Italian meringue with yogurt in three stages and then finally the semi-whipped cream always in three stages.
- Pour the mixture into a rectangular aluminum mold 11 13⁄16 inch and 4 23⁄32 inch covered with parchment paper.
- Leave in the freezer for at least five hours.
- 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.