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Ingredients
- 400g plain yoghurt
- 100g caster sugar
- 1 lemon, zested and juiced
- 150g fresh raspberries
- 20g icing sugar
- Fresh raspberries to garnish
- In a mixing bowl, combine the plain yoghurt, caster sugar, lemon zest and lemon juice. Stir well until the sugar is dissolved and the mixture is smooth. This is the lemon yoghurt mixture for the parfait.
- For the raspberry coulis: In a separate bowl, mash 100g of the fresh raspberries with a fork or blend them briefly to create a smooth puree. Pass the raspberry puree through a fine mesh strainer to remove the seeds and collect the coulis in a clean bowl. Stir in the icing sugar to sweeten the coulis. Adjust the sweetness to your preference by adding more or less icing sugar.
- Take the serving glasses and layer the parfait. Start with a layer of the lemon yoghurt mixture at the bottom of each glass. Spoon a layer of raspberry coulis over the lemon yoghurt layer in each glass. Cover with cling film and freeze for two hours. Once the parfait is frozen, remove it from the freezer and let it sit at room temperature for a few minutes to slightly soften. Serve the parfait topped with some whole fresh raspberries on top.
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