Yogurt and vanilla ice parfait and balsamic wild blueberries compote
75 ml (1/3 cup) of water
- 250 ml (1 cup) of sugar
- 8 egg yolks
- 1/2 lemon
- 2 vanilla beans
- 150 ml (2/3 cup) of whip cream
- 150 ml (2/3 cup) of nature yogurt
- 375 ml (1 1/2 cup) of wild blueberries (fresh of frozen)
- 180 ml (3/4 cup) of sugar
- 60 ml (1/4 cup) of balsamic vinegar
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In a casserole, mix water and sugar and cook at 245°F (118°C) (use a candy thermometer).
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In a bowl, set egg yolks, add the zest of half a grated lemon and two split vanilla beans. Mix everything. Slowly pour boiling sugar over the mixture, while whisking. Continue until it cools down.
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In a bowl, whisk whip cream an carefully add drained yogurt. Add everything to the preparation while mixing all carefully. Pour in a rectangular mold and set in the freezer for at least 6 hours.
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In a casserole, cook wild blueberries, sugar and balsamic vinegar for 15 minutes at low heat and cool down at room temperature.
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Unmould the parfait by quickly setting the mould under hot water before turning on a plate.
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Slice 6 slices of ice parfait, set each in a plate and add a great spoon of balsamic blueberries.
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Garnish with mint leaves (optional).
