For 6 servings
1l Debic Parfait
125 g skimmed yoghurt
1 vanilla pod
1 sheet of sponge cake
150 g syrup
150 g jelly candies
Demould and spray with pink cacao butter.
Zest the limes in the Debic Parfait, add the grated vanilla with the yoghurt and start to whip.
Mix the lime juice with the syrup and soak the sponge cake.
Fill the moulds for 2/3th with the whipped parfait and place in the soaked sponge cake.
Close the moulds with the rest of the parfait and freeze.
Demould and spray with white chocolate , decorate with jelly candies.