I wasn’t always a huge parfait fan. If you follow this blog, you know that I mostly only eat chocolatey sweet things. But then, we went away for a weekend this June, and had this delicious parfait every morning at our Bed and Breakfast:
On a side note, we stayed in a boat house on the water in Catalina Bay, in the Kawartha Lakes region and it was absolutely lovely! Here are some photos of the place:
Our hostess was very gracious and kind, and the real bonus was that there was a resident kitty at the B&B!
But I was telling you about the parfait: it’s been a hot summer, and I’ve really been craving some creamy, berry filled parfait ever since our trip. So I went ahead and made some this morning:
If you’d like to give it a shot, here’s how:
Equipment:
A small thick bottomed saucepan
A grater or zester
Two bowls
Spoons, a spatula, and a whisk
Ingredients:
1 cup yoghurt
1/4 tsp vanilla essence
1 cup blueberries (frozen or fresh)
1/4 cup sugar
1/4 cup water
1 tsp finely grated lemon zest
1 1/2 tbsp lemon juice
1-3 tsp granola (you can go here, if you want to make your own (you can skip the coconut if you don’t like the idea of blueberries with coconut))
Method:
1. First, we’ve got to make our compote: Bring the sugar and water to boil in the saucepan at medium-high heat. Let it cook for 6-8 mins until the mixture thickens a bit. Add in the blueberries, lower the head to medium, and stir gently. Cook the berries for about 5 minutes. If you’re using frozen berries, cook the berries for a little longer. Take the pan off the heat. Add in the lemon zest and juice and mix well. Let the compote sit for about 15-20 minutes, until it cools.
2. Whisk the yoghurt and vanilla together in a bowl.
5. Serve the compote and yoghurt together in a new bowl. You can do it in whatever way looks nice to you. I did this:
6. Top off with granola and enjoy!
The Life and Times of Choconutmeg 