Description
Very simple, just simple as it is, but what a delicious dessert recipe Greek pastry chef Stelios Pallaresa, and for the hot summer is a godsend! You can use any fruit and berries, we loved you!
Ingredients
-
Yogurt
150 g
-
Powdered sugar
250 g
-
Apricot
500 g
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Cream
200 ml
Cooking
Apricots grind in a blender.
To a smooth puree.
Add the yoghurt.
Whipped the cream until stable peaks.
Sifted powdered sugar.
Mix well with a spatula.
Place in metal container (I have a form 18 cm in diameter) and put overnight in the freezer.
Frozen parfait to release from the mold (to dip the form in hot water and count to 20) and place on a dish. Send another 15 minutes in the freezer.
Decorate at your own discretion, I decorated the meringue and mint before serving.
Cut into pieces with a hot dry knife.
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