Ingredients
10 passion fruit
250 gr full-fat Greek yogurt
150 gr cream
200 gr white chocolate
4 gr gelatin sheets
1 egg white
a few leaves of lemon verbena (finish)
Needed: silicone mold of about 22 x 8 cm with a height of 7 cm
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Preparation
Halve seven passion fruits and spoon out the insides with the seeds.
Place the gelatin sheets in a glass with a little cold water and let them soften.
Put the Greek yogurt, cream and white chocolate in a saucepan and heat gently (do not boil) while stirring constantly, until the chocolate is melted. Remove the pan from the heat.
Remove the gelatin from the water, let it drip for a while and add to the warm cream mixture. Stir until the gelatin is completely dissolved. Add the passion fruit pulp and stir well.
Beat the egg whites until hard peaks, then gently mix into the cream mixture.
Pour the mixture into a silicone mold and place in the refrigerator for a few hours (or overnight).
Serve with fresh passion fruit pulp from the three remaining passion fruits and some lemon verbena. Cut the parfait into slices with a hot and sharp knife.
PS: You can also find this recipe for free in the Pascale Naessens app