Quarkparfait with watermelon and basil

An inspirational dessert recipe with a taste of water lemon and basil.

Dessert Dinner Evening


Fromage blanc parfait

600 ml Debic Parfait

150 g fromage blanc

Basil syrup

80 g basil

600 g sugared water

Basil espuma

300 ml Debic Panna Cotta

200 ml basil syrup

Basil jelly

200 ml basil syrup

2 g gelatine sheets

2 g agar

100 g water


Fromage blanc parfait

Beat the Debic Parfait to a light mousse, then add the fromage blanc.

Using a piping bag, mould into the desired shape, then put in the freezer.

Basil syrup

Blanch the basil lightly, then chill in iced water.

Mix the basil with the sugared water then reduce the mixture in the blender.

Pass through a fine sieve.

Basil espuma

Melt the Debic Panna Cotta, then mix with the basil syrup.

Pour into a half-litre siphon then add a gas cartridge.

Place in the refrigerator for at least 4 hours.

Basil jelly

Bring the sugared water to the boil with the agar.

Take off the heat then add the softened gelatin and basil syrup.

Pour onto a tray and place in the refrigerator.


Cut the watermelon into thick slices, then place in a vacuum bag to redden the colour.

Cut using a shape cutter.

Watermelon granita

Mash the watermelon finely and mix with the sugared water.

Pour the mixture into a suitable container, then place in the freezer.

Stir regularly with a fork to obtain a fine granita.

Finishing touch

Place the watermelon and parfait on the plate, then garnish with the espuma, basil jelly, basil leaves and watermelon granita.