Serves 4-6

Prep time 30 minutes


Natural or Greek yoghurt, 200g
Fresh cream, 250g
Milk, 50g
Sugar, 150g
Gelatine leaves (Bronze grade), 2 leaves
Salt, Pinch
Frozen berries, 100g
Honey, 2 tbsp


Start off by soaking the gelatine leaves in some cold water. In a small pot add the milk and
the sugar and bring to a boil. Remove from the heat once the sugar has dissolved
Remove the gelatine from the water and squeeze to release any extra water. Add the
gelatine to the pot and whisk in. leave to cool to room temperature.
Separately whisk the cream to stiff peaks and add the yoghurt to the mixture. Do not whisk
too hard as it will separate. Next add the milk/sugar mixture and whisk in well.
Place this mixture in a container of your choosing and place in the freezer for 12 hours.
Mix the honey and frozen berries together and leave them to defrost – the honey will dissolve
Remove the parfait from the mould and slice evenly, serve with a generous helping of the
berry compote.
* Note the parfait will keep in the freezer for up to 3 months.

Recipe by Keith Abela for Served Issue 20
Photography by Julia Ripard