The king is here and we are celebrating by making the easiest, most refreshing dessert that can be whipped up this summer season! These parfait shots are an over-simplified version of the traditional custard-like French dessert of the same name made with cream, eggs, sugar and syrup.
The best part of this recipe is how customisable it is; there are no fixed quantities, you can alter the balance of the entire dish by reducing, replacing or even adding ingredients as per your preference. Just have fun with it!
Greek yogurt is curd with the whey (the liquid part) drained out. Texturally, it is thicker and creamier with a higher protein content as compared to homemade curd. In India, purchasing Greek Yoghurt can be an unnecessary expense. I recommend using a store-bought set curd that has the perfect texture and flavour required for this recipe. Do not use homemade curd as it tends to be sour and watery which is undesirable.
Any variant of mango that is sweet and not too fibrous and will be suitable for this recipe. This recipe makes 8 parfait shots.
Ingredients:
350g Mango (approx one very large mango)
If you are using Greek Yoghurt- 150g of Vanilla Greek Yoghurt
If you are making flavoured Yoghurt at home-
150g store-bought set curd
5 tbsp sugar
½ tsp vanilla essence
Chopped nuts of your choice as a topping (you can also use toasted coconut flakes, granola, biscuit crumbs or crushed graham crackers)
Preparation:
If you are making your own flavoured yoghurt, add the set curd, sugar and vanilla essence to a bowl. Mix the ingredients together until smooth and homogenous and then set it aside.
Roughly chop ½ of the mango and blend it into a smooth puree using an electric blender. If the puree does not meet your desired sweetness level, add a few tablespoons of sugar (according to taste) and mix until combined.
Finely chop the remaining mango into very small cubes.
Prep your topping of choice; If using, roughly chop the nuts and set it aside. You can also toast the nuts before chopping them for an additional depth of flavour. I used a combination of toasted walnuts and biscuit crumbs while making my parfait shots.
Assembly:
Take a small cup (a shot glass is preferable) and into it add a layer (around 1 tbsp) of the finely chopped mangoes.
To that, add a layer (around ½ tbsp) of the vanilla yoghurt.
Next, add a layer of the mango puree.
Repeat this process until your cup is filled to 3/4th of its full capacity.
Top with your favourite toppings and refrigerate for at least one hour.
Serve cold and enjoy!
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