Prepare the Fruit Gelée: Bloom Gelatin Powder in 2 tbsp cold water. Heat Strawberry Puree, Sugar, and Lemon Juice in a saucepan. Remove from heat and stir in bloomed gelatin until dissolved. Pour into a shallow dish and refrigerate until set.
Prepare the Yogurt Mousse: In a bowl, beat Mascarpone Cheese, Greek Yogurt, Powdered Sugar, and Vanilla Bean Paste until smooth and fluffy.
Prepare the Crumble: Combine Almond Flour, Rolled Oats, and Brown Sugar in a bowl. Stir in Melted Butter until crumbly. Bake at 350°F (175°C) for 8-10 minutes, or until golden brown. Let cool.
To assemble the parfait: Layer Fruit Gelée, Yogurt Mousse, and Crumble in serving glasses. Repeat layers. Garnish with fresh strawberries.
Prepare the Fruit Gelée: Bloom Gelatin Powder in 2 tbsp cold water. Heat Strawberry Puree, Sugar, and Lemon Juice in a saucepan. Remove from heat and stir in bloomed gelatin until dissolved. Pour into a shallow dish and refrigerate until set.
Prepare the Yogurt Mousse: In a bowl, beat Mascarpone Cheese, Greek Yogurt, Powdered Sugar, and Vanilla Bean Paste until smooth and fluffy.
Prepare the Crumble: Combine Almond Flour, Rolled Oats, and Brown Sugar in a bowl. Stir in Melted Butter until crumbly. Bake at 350°F (175°C) for 8-10 minutes, or until golden brown. Let cool.
To assemble the parfait: Layer Fruit Gelée, Yogurt Mousse, and Crumble in serving glasses. Repeat layers. Garnish with fresh strawberries.
Comments