Three Easy-to-Make Summer Parfaits

Three Easy-to-Make Summer Parfaits

1. Breakfast Parfait

Makes 2
200gm Organic Greek yoghurt
1 cup JP’s granola
1 punnet strawberries, washed, hulled and halved
1 punnet blueberries
1 banana, cut into chunks
2 dessertspoons honey
2 dessertspoons cranberries or goji berries
2 sprigs of mint


Place a blob of yoghurt in the base of the parfait glass. Add berries and bananas then add more yoghurt. Top with granola and a drizzle of honey. Repeat until filled. Top with cranberries and some fresh mint.

Variety of breakfast parfaits


2. Mango passionfruit parfait

Makes 2
1 mango, cut into chunks
3 passionfruits, cut in half
4 JP’s passionfruit marshmallows
4 scoops mango sorbet
4 scoops vanilla bean ice cream
½ cup coconut shavings
2 limes, cut into cheeks


Chill your parfait glasses and serving spoons in the freezer for at least an hour before serving. Place a scoop of each ice cream in the base of the glass. Top with the fruit of half a passionfruit. Add marshmallows and repeat. Top with shavings of coconut and the cheek of lime. Serve immediately with chilled spoons.

passionfruit and mango parfait

3. Caramel and praline parfait

Makes 2
4 scoops caramel ice cream
4 scoops mascarpone
1 tray praline (see recipe below)
50gms organic peanut butter
120mls caramel sauce (see recipe below)
Dark chocolate shaves to garnish

To make the praline:

1 1/2 cup sliced almonds and brazil nuts
1 tablespoon unsalted butter, melted
2 cups sugar
1/2 cup water
Juice of half a lemon


Preheat oven to 180 degrees C. Place nuts on a baking sheet, and toast until golden brown (about 10 minutes) then set aside to cool. Line a baking tray with parchment and pour the butter over it. Spread toasted nuts in an even layer onto the baking tray.

Place sugar and water in a medium saucepan and stir until the sugar has dissolved. Bring to the boil, brushing down sides of pan with a wet pastry brush to prevent crystals forming. Cook without stirring until sugar is deep caramel colour. Add lemon juice then immediately pour over almonds, coating with a thin layer. Tilt pan slightly to distribute if necessary. Allow to cool. Break up into bite-sized shards. Store in an airtight container for up to a week.

To make the caramel sauce:

350g caster sugar 120ml water 300ml cream 1 teaspoon sea salt flakes

Combine the caster sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Use a wet pastry brush to brush down the side of the pan to prevent crystals. Bring to the boil then reduce heat to medium and simmer, uncovered, without stirring, for 10 minutes or until the mixture turns an amber colour.

Remove from the heat and using a wooden spoon stir in the cream to combine. Return to medium heat and cook, stirring, for 2 minutes or until smooth.

Allow to cool then store in the fridge. Bring it down to room temperature when ready to serve your parfait.

To assemble the parfait:

Chill your parfait glasses and serving spoons in the freezer for at least an hour before serving. Place one scoop each of caramel ice cream and mascarpone in the bottom of your parfait glass. Drizzle caramel sauce and praline then put a blob of peanut butter. Repeat these steps and top with more praline. Sprinkle with sea salt and serve at once.

salted caramel parfait

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