Curds with raspberry parfait and lychee lemonade

An inspirational recipe using Debic Parfait.

Dessert parfait Raspberry


Raspberry parfait

500 ml Debic Parfait

100 ml raspberry purée

Lychee lemonade

500 ml lychee juice

500 ml raspberry purée

20 x leaves fresh mint

25 g sugar

1 x carbon dioxide cartridge


1000 ml full-fat yoghurt

50 g icing sugar

1 x bourbon vanilla pod

100 ml raspberry purée


5 g fresh mint

200 ml raspberry purée

50 ml sugar water (1:1)


Group 1

Leave the yoghurt to drain through a cloth into a bowl for 12 hours, add the pulp of the vanilla and flavour with icing sugar. Beat the parfait in a planet mixer until light and airy and add the raspberry purée. Transfer to a piping bag and pipe the mixture into a savarin mould. Store in the freezer.

For the lemonade, heat the lychee purée with the sugar and the raspberry purée. Add the sprigs of mint and leave to infuse briefly. Pass through a fine sieve and pour into a siphon. Aerate with a carbon dioxide cartridge and store in the refrigerator.

Reduce the raspberry purée with the sugar water to the desired thickness and store in a siphon.

Finishing touch

Pipe the raspberry coulis into the bottom of the glasses and top with the curds.

Remove the parfait savarins from the moulds and place on the plates. Finish with the coulis and sprigs of mint.

Serve the lemonade next to the dish in a pouring jug.

Place the glasses upside down on the plates.