XS-Mini cocotte Raspberry yogurt parfait





25 min.

freezing time

4 hr.
  • Finely puree the raspberries, then sieve. Mix the raspberry puree with yogurt and vanilla sugar.
  • Whisk the egg whites with a pinch of salt till firm. Gradually add sugar. Add the whisked egg mix to the raspberry yogurt mix. Fill 6 XS mini heart-shaped dishes to the edge with parfait and leave in the freezer for 4 hours.
  • Remove the frozen parfaits from the freezer. Garnish with some fresh raspberries, mint and wafer bits and sprinkle with some powder sugar before serving.

400 g fresh raspberries

250 g Greek creamy yogurt

2 packets of vanilla sugar

2 egg whites

75 g sugar

As many fresh raspberries, wafer bits and as much mint as you'd like for garnishing

Powder sugar for sprinkling