Parfait of yogurt with raspberry topping

Recipe

Half whip the cream and put in the cooling. Bring the water and the sugar to the boil while stirring and let it boil over high heat for 2 minutes.
Beat the egg yolks and add the sugar syrup while stirring until the mass is firm and thick.
Make an ice bath with ice cubes and water. Place the mixture on top and allow to cool while beating. Add the yogurt while stirring and then fold in the whipped cream.
Splash the topping raspberry loose under the batter so that it remains beautifully visible and ensures a marbled effect in the end result.
Pour the parfait into a mold, cover with plastic foil and let it set in the freezer for +/- 3 hours.
Serve on a raspberry topping mirror. Finish with a few fresh raspberries.

Ingredients

1/1

Product info

with seeds

handy & recyclable bottle

anti-drip cap

0020507

1kg x6

24 months

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