Iced Chocolate Parfait


7 oz FAGE Total 5%

1/2 pint heavy cream

4 Egg yolks

3.5 oz fine granulated sugar

1.7 fl oz whisky or brandy

Few drops vanilla extract

6.5 oz 70% dark chocolate, melted

  1. Whisk the cream to soft peaks.
  2. Whisk eggs and sugar together until light and fluffy.
  3. Add whisky, vanilla essence and FAGE Total Yogurt.
  4. Fold in the melted chocolate, followed by the whisked cream, into the egg mixture.
  5. Line a 1-lb loaf tin/paté dish with cling film, pour in the mixture and freeze for 5 hours.
  6. Turn out of the tin onto a plate and leave in the fridge for 1 hour before serving.
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