Yoghurt parfait with lime doughnuts

An inspirational recipe with Debic Parfait.

Dessert Dinner Evening


Yoghurt parfait

600 ml Debic Parfait

15 g Honey

400 g Yoghurt

Lime doughnuts

25 g Butter

100 g Lime curd

30 g Pasteurised egg

150 ml Semi-skimmed milk

50 g Lemon zest

5 g Salt

8 g Fresh yeast

275 g Flour


200 g Blueberry purée

1 g Lime cress

50 g Blueberries

50 g Blackberries

100 g Sugar water (1:1)


Yoghurt parfait

Whip the parfait in a planet mixer until light and airy and add the yoghurt and honey.

Transfer to a piping bag and pipe the parfait into the glasses.

Store in the freezer.

Lime doughnuts

For the doughnuts, heat the milk and dissolve the yeast and lemon zest in it. Melt the butter. Mix the flour, milk, butter and egg in the planet mixer using a dough hook until a pliable dough is formed. Finally, add the salt and leave to rise under a moist tea towel for 1 hour in a 40°C oven.

Shape the dough into small balls and leave them to prove in a 40°C oven for 30 minutes. Deep-fry at 170°C and store in the refrigerator.

Mix the blueberry purée with the sugar water and use this mixture to marinate the blueberries and blackberries.


Let the parfait come to room temperature for at least 5 minutes and finish with marinated fruit and lime cress.

Fill the doughnuts with the lime curd and roll in the sugar.

Put the doughnuts on a skewer and serve next to the yoghurt parfait.

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