Melon and Crumble Frozen Parfait

Ingredients

• 100 g All-purpose flour (For the crumble)
• 50 g Unsalted butter (Cut into small cubes, at room temperature)
• 30 g White sugar (For the crumble)
• 30 g Oat flakes (For the crumble, adds crunch)
• 200 ml Sweetened condensed milk (Prevents crystal formation in the parfait)
• 200 g Plain Greek yogurt (Provides lightness and reduces the amount of whipped cream)
• 200 ml Very cold liquid cream (For the whipped cream, keep chilled for at least 1 hour before use)
• 1 piece Cantaloupe melon (Cut into D-shaped cubes)
• 130 g Homemade crumble (Reserved, 100 g for the base, 30 g for decoration)
• 50 g Red berries (raspberries or currants) (For decoration, depending on season)
• 5 g Fresh mint leaves (For a fresh touch)
• 1 sheet Parchment paper (Facilitates unmolding)

Instructions

1. Prepare the crumble

   Mix the flour, sugar, butter cubes and oat flakes until a sandy texture is achieved. Heat the pan over low heat and cook the mixture for about 10 minutes, stirring regularly until it is golden and crunchy.

   Time: PT10M

2. Let the crumble cool

   Spread the cooked crumble on a tray or plate and let rest for 5 minutes so it becomes nicely crunchy.

   Time: PT5M

3. Cool the bowl and whisk

   Place the bowl and whisk in the refrigerator for at least 1 hour so they are very cold before whipping the cream.

   Time: PT1H

4. Mix the yogurt and condensed milk

   In the very cold bowl, pour the Greek yogurt then the sweetened condensed milk. Whisk gently until a homogeneous mixture is obtained.

   Time: PT5M

5. Whip the cream

   Add the very cold liquid cream to the bowl and whisk at medium to high speed until firm peaks form, without exceeding the very firm peak stage to avoid splattering.

   Time: PT5M

6. Fold the whipped cream into the previous mixture

   With a spatula, gently fold the whipped cream into the yogurt‑condensed milk mixture, lifting the mass to avoid it falling.

   Time: PT2M

7. Add the melon and crumble

   Add the fresh melon cubes and 100 g of crumble to the mixture, then stir lightly to distribute the pieces.

   Time: PT3M

8. Prepare the mold

   Line the bottom and sides of the mold with parchment paper. Pour the preparation into the mold and smooth the surface with a spatula.

   Time: PT5M

9. Sprinkle the remaining crumble

   Scatter the reserved 30 g of crumble over the top of the parfait to add extra crunch.

   Time: PT2M

10. Freeze the parfait

    Cover the mold with plastic wrap or an airtight lid and place in the freezer for at least 6 hours (ideally overnight).

    Time: PT6H

11. Unmold and decorate

    Remove the parfait from the freezer 20 to 30 minutes before serving. Unmold carefully onto a rectangular plate, decorate with melon slices, the remaining crumble, a few mint leaves and red berries.

    Time: PT15M

Nutrition Facts

Calories

530

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g