Recipe

Mothers Day Spring Parfait Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 7 months ago Serving this in martini glasses makes an elegant finish to any special night - I made this for the first time for my Mother's Day gift (a full-out dinner) to cap off the meal with something light after she had my Summer Pasta With Broccoli Rabe And C... More Prep:100m Cook:50m Servings:2	Jo_jo_ba
	sweet creamy crunchy toothsome rich thick fruity mangoey blueberry light tropical vanilla honey caramelized natural clean parfait brunch breakfast mom mothersday spring simple makeahead chill cold cool

Does this look good? Yeah! / Nope

Fans

momo_55gra

dollhead

Ingredients

1 tbsp custard powder

1 tbsp sugar

1/2 cup of whole milk, divided

1 tsp vanilla

1/4 tsp grated lemon zest

---

150 g fresh (or frozen, thawed, juices reserved) mango, cubed small

1/2 cup fresh (or frozen, thawed, juices reserved) blueberries

2 tbsp water

1 tbsp honey

1 tbsp brown sugar

1 tbsp cornstarch

3 tbsp cold water (or reserved fruit thawing juices)

---

1 1/4 cups rolled oats

3 tbsp honey

2 tbsp water

1/4 tsp vanilla

1 tsp canola oil (if needed, included in NI)

Directions

For Custard Base

Combine powder, sugar and 1 tbsp of milk to a paste in saucepan, add remaining milk and heat to just under the boil. Cook 5 minutes or until thickened, stirring, then remove from heat and let cool 2 minutes. Stir in the vanilla and lemon zest and chill before serving.

Can be made 1-2 days in advance.

---

For Compote

Combine the fruit, 2 tbsp water, honey and brown sugar in a small saucepan, bring to a simmer and cook 6-8 minutes, stirring frequently, until the fruit begins to break down.

Whisk together cornstarch and water (or juice) in a small dish until smooth.

Stir the slurry into the cooking mixture and simmer, stirring for 1-2 minutes until thick and the fruit is coated.

Can be used warm over pancakes and waffles, for this parfait cool completely.

Can be made up to 5 days in advance.

---

For Granola Topping

Preheat oven to 275F. Line a baking sheet with parchment.

Combine all ingredients in a small mixing bowl - I find tossing and mixing by hand works best - until everything is evenly coated.

Spread evenly on the lined sheet, as close to one layer as possible.

Bake for 20 minutes, then rotate the pan in the oven. Bake a further 10-15 minutes, or until the oats are crispy, toasted and mostly dry.

Cool completely on sheet, then stir to get the clusters.

Store in an airtight tin. Can be made up to 10 days in advance.

---

Assembly

Layer an even smount of custard on the bottom of each serving dish.

Top with a generous amount of fruit, then add equal amounts of granola to the top of each dish.

Serve immediately.

Recent Gawkers

bloom

jennywre

shandalu

madmommy

dollhead

jabec

dandelio

yumyum

momo_55g

jo_jo_ba

Not quite what you're looking for? See more Dessert / Puddings And Mousses

Or see more just like this

Comments

jo_jo_ba 7 months ago said:
Amount Per Serving
Calories: 550.9
Total Fat: 7.8 g
Cholesterol: 6.1 mg
Sodium: 535.7 mg
Total Carbs: 115.2 g
Dietary Fiber: 7.9 g
Protein: 10.5 g

momo_55grandma 7 months ago said:
Wow awsome recipe high5 and above thanks bunches

jennywren 7 months ago said:
Sounds delish.Thanks for sharing.

Add a Comment