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:
A small thick bottomed saucepan
A grater or zester
Spoons, a spatula, and a whisk
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))
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!