Loading…

READY TO GET COOKING?

Explore and share our Savory Eats and Delicious Treats from Around the World!
Indulge Here!

Peach Parfait

South Asian Heart Center held a lovely dinner to thank their donors last week. I had the pleasure of catering their dessert for the evening. The organization is always pressing everyone to eat healthier and exercise properly to maintain a better, healthier heart. I decided to go with a light, fluffy dessert that is a nice compliment to Indian food, but is also refreshing and easy on the stomach, a Peach Parfait. (Indian food can get quite spicy and heavy!)

Most parfaits are generally with nuts and oats, yogurt, and fruits. I decided to create a parfait with a mousse-like texture to bring in that light-airy feel. I also substituted Greek yogurt for plain yogurt. Greek yogurt is said to be healthier for you. It has many probiotics that help with digestion, help reduce blood pressure, bone strength, and weight management.

Peaches have a subtle flavor, but provide a distinctive taste when mixed with other foods.

Peach Parfait

Peach Parfait

Servings: 70 servings (4 servings provided in parenthesis)

Total Time: 3 hours (+ overnight)

Ingredients:

1 2/3 Cups Cold Water (2 Tbsp)

1/2 Cup Powdered Gelatin (2 tsp)

5 cups Greek Yogurt (1 1/2 cups)

2 1/2 Cups Honey (1/2 cup)

2 Eggs (2)

1 Cup Thickened Cream (1/5 cup)

35 Peaches (60)

Directions:

Take the eggs and separate the yolks and the egg whites. Keep both parts in separate bowls and set to the side for the preparation.

With a balloon whisk, whisk together the yoghurt, honey and egg yolks in a bowl until smooth and combined.

Using an electric beater, whisk the cream in a bowl until soft peaks start to form.

With a metal spoon to fold the cream into the yoghurt mixture until it looks combined. Once combined, split the mixture into half. (Place in large mixing bowls)

Take your electric blender, after you have cleaned it, to beat the egg whites in a clean, dry bowl until soft peaks form. Once finished, fold the egg whites into the yogurt mixture until blended well.

In a blender, puree the peaches and add to one bowl that contains half of the yogurt mixture.

Place the cold water in a small saucepan. Sprinkle the gelatin in and set aside for 5 minutes to soak. Then place the saucepan over low heat and cook the gelatin, stirring occasionally, for 1 minute or until the gelatin dissolves (making sure you do not bring the water to a boil). Remove from heat and add 1 tablespoon of the yogurt mixture to gelatin mixture and stir to combine.

Next, add half the gelatin mixture to half of the yogurt mixture and fold the mixture in until it is combined.

Place the combined half of the mixture that does not have the peaches in it, into your cones or Ziploc bags that have been cut at one corner, to evenly distribute among the dessert cups or molds. Place them into the freezer for ten minutes to allow them to set before putting the second layer.

Take the peach mixture and add the mixture to the cups or molds as you had before. Cover the cups or molds with plastic wrap and place in the fridge for 2 hours or until set.

If you are using molds, dip the molds, 1 at a time, into hot water for 2 seconds, and then flip them onto the chosen serving plates. If you are serving them later that day or the next day, recover with plastic wrap and place into the fridge overnight. If not, then you can now decorate and serve.

If you are using the cups, you can decorate after allowing them to sit in the fridge for 30 minutes to set a bit. You may pull them out of the fridge and decorate or cover with plastic wrap again and place in the fridge is serving later.

 Decorating Parfait

Final Peach Parfait Decorate

Peach Parfait
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Dessert
Serves: 70
Ingredients:
  • 1⅔ Cups Cold Water (2 Tbsp)
  • ½ Cup Powdered Gelatin (2 tsp)
  • 5 cups Greek Yogurt (1½ cups)
  • 2½ Cups Honey (1/2 cup)
  • 2 Eggs (2)
  • 1 Cup Thickened Cream (1/5 cup)
  • 35 Peaches (60)
Directions:
  1. Take the eggs and separate the yolks and the egg whites. Keep both parts in separate bowls and set to the side for the preparation.
  2. With a balloon whisk, whisk together the yoghurt, honey and egg yolks in a bowl until smooth and combined.
  3. Using an electric beater, whisk the cream in a bowl until soft peaks start to form.
  4. With a metal spoon to fold the cream into the yoghurt mixture until it looks combined. Once combined, split the mixture into half. (Place in large mixing bowls)
  5. Take your electric blender, after you have cleaned it, to beat the egg whites in a clean, dry bowl until soft peaks form. Once finished, fold the egg whites into the yogurt mixture until blended well.
  6. In a blender, puree the peaches and add to one bowl that contains half of the yogurt mixture.
  7. Place the cold water in a small saucepan. Sprinkle the gelatin in and set aside for 5 minutes to soak. Then place the saucepan over low heat and cook the gelatin, stirring occasionally, for 1 minute or until the gelatin dissolves (making sure you do not bring the water to a boil). Remove from heat and add 1 tablespoon of the yogurt mixture to gelatin mixture and stir to combine.
  8. Next, add half the gelatin mixture to half of the yogurt mixture and fold the mixture in until it is combined.
  9. Place the combined half of the mixture that does not have the peaches in it, into your cones or Ziploc bags that have been cut at one corner, to evenly distribute among the dessert cups or molds. Place them into the freezer for ten minutes to allow them to set before putting the second layer.
  10. Take the peach mixture and add the mixture to the cups or molds as you had before. Cover the cups or molds with plastic wrap and place in the fridge for 2 hours or until set.
  11. If you are using molds, dip the molds, 1 at a time, into hot water for 2 seconds, and then flip them onto the chosen serving plates. If you are serving them later that day or the next day, recover with plastic wrap and place into the fridge overnight. If not, then you can now decorate and serve.
  12. If you are using the cups, you can decorate after allowing them to sit in the fridge for 30 minutes to set a bit. You may pull them out of the fridge and decorate or cover with plastic wrap again and place in the fridge is serving later.

Leave a Reply

Rate this recipe: