Cackleberry Yogurt & Fresh Berry Parfait - | WBTV Charlotte

Cackleberry Yogurt & Fresh Berry Parfait

 Presented by Chef Timothy Groody, Fork! Restaurant

Serves 4

Yogurt Lemon Curd


½ cup milk

½ cup lemon juice

½ cup sugar

5 egg yolks

1 T corn starch

1 cup cackleberry yogurt whipped


Heat milk & ½ the sugar until 185*.  Whisk remaining sugar & cornstarch into the yolks.  Temper in the heated milk slowly to the yolks, whisking the entire time.  Pour back into the pot.  Heat over medium heat.  Stir & scrape constantly with a rubber spatula until thick.  Lay out flat & cool in refrigerator or over an ice bath.  When cool whisk together with whipped yogurt.  Reserve in an airtight container, refrigerated for several days.

Parfait (4 8 oz glasses)

1 pt blueberries

½ pt blackberries

½ pt raspberries

In a small glass or bowl layer the berries(use each berry on every layer) & the yogurt curd.  The amount of layer is determined by the glass or bowl size.  Serve with a thin cookie.  Enjoy!!!!!

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