Japanese · Dessert
Fruit Parfait Cup
A Japanese-style fruit parfait layering silky yogurt-custard cream, cubes of soft sponge, and a jewel-bright mix of strawberry, kiwi, mango and blueberry in a tall glass, finished with a cloud of whipped cream. Built on the precise, fruit-forward presentation found in Japanese kissaten and department store dessert counters.
$1
25 minsPrep
5 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
193Calories
2.8gProtein
11.3gFat
20.4gCarbs
13.8gSugar
1.7gFiber
29mgSodium
33mgChol
6.8gSat Fat
232mgPotassium
80mgCalcium
0.4mgIron
0.3mcgVitamin B12
41.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Ramune
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Strain the yogurt through a sieve lined with a paper towel for 15 minutes to thicken it slightly, then set aside.
2
Whisk the heavy cream with half the sugar to soft peaks and chill until needed.
3
In a small saucepan, whisk the cornstarch into the milk until smooth, then add the remaining sugar and vanilla extract and warm gently over low heat, stirring constantly, until thickened into a light custard; cool to room temperature.
4
Cut the sponge into small cubes and fold the strained yogurt into the cooled custard to make the base cream layer.
5
Hull and halve the strawberries, peel and slice the kiwi, dice the mango, and rinse the blueberries.
6
In two clear glasses, layer a few sponge cubes, a spoonful of the yogurt-custard cream, then a mix of the fruit, repeating the layers until the glasses are nearly full.
7
Top each parfait with a dollop of whipped cream and arrange the prettiest fruit pieces on top.
8
Chill both parfaits for at least 20 minutes before serving to let the layers settle.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Plain Yogurt, strained
- 40g40g Heavy Cream, whipped with sugar
- 8g8g Sugar White
- 45g45g Strawberry, hulled and halved, 1
- 40g40g Kiwi, peeled and sliced, 1
- 45g45g Mango, diced, 1
- 20g20g Blueberry, whole, 1
- 4g4g Cornstarch
- 30g30g Whole Milk
- 2g2g Vanilla Extract
- 6g6g All Purpose Flour, for sponge cubes, store-bought castella substitute baked lightly at home
