Hindbæryoghurt parfait
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SERVINGS
PREP IN
25 min.
COOK FOR
4 timer
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
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
- Purer hindbærene, og sigt derefter. Bland hindbærpureen med yoghurt og vaniljesukker.
- Pisk æggehviderne med en knivspids salt indtil faste. Tilsæt gradvist sukker. Tilsæt den åiskede æggeblanding til hindbæryoghurtblandingen. Fyld 6 XS mini hjerteformede skåle til kanten med parfait og frys i 4 timer.
- Fjern de frosne parfaits fra fryseren. Pynt med friske hindbær, mynte- og waferbit og drys med pulversukker inden servering.