Blueberry parfait

Total time: 4hr 25m
Preparation Time: 25m

For 6 people

Nutritional Information

Contains 271 Kcal, 4g Protein, 31g Carbohydrates, 14g Fat


  • Parfait
  • 2 fresh eggs
  • 2 dl full cream, whipped until stiff
  • 60 g sugar
  • 40 g meringue nests, coarsely crumbled
  • Fruit filling
  • 250 g blueberries
  • 1 tsp lemon juice
  • Compote
  • 250 g blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • Utensils
  • One mould (holding approx. 2 l)

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  • Parfait

    Beat the eggs and sugar using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Carefully fold in the whipped cream. Transfer half of the mixture to the mould. Spread the meringue on top.
  • Fruit filling

    Puree the blueberries with the lemon juice. Stir the puree into the remaining mixture, transfer to the mould, cover and freeze for approx. 4 hrs.
  • Compote

    Mix the blueberries, sugar and lemon juice, cover and leave to infuse for approx. 30 mins.
  • Serve:

    Transfer the parfait to the fridge approx. 15 mins. prior to serving. Divide the parfait into bowls, serve with the compote.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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