Greek Frozen Treat: Lemon Soufflé Parfaits

Allergens

Dairy, Eggs

Ingredients

• 1 cup freshly squeezed lemon juice
• 2 cups granulated sugar
• 4 large eggs, separated
• 1/2 cup unsalted butter, softened
• 1 cup plain Greek yogurt
• 2 cups heavy cream
• 1/4 teaspoon salt
• Zest of one lemon
• Fresh berries for garnish

Instructions

1. Begin by making the lemon curd. In a saucepan, combine the lemon juice and sugar over medium heat, stirring until the sugar has dissolved. Once the mixture comes to a simmer, remove it from the heat.
2. In a separate bowl, whisk together the egg yolks and gradually add them to the lemon mixture while constantly whisking to prevent curdling. Return the saucepan to low heat and cook for 3 4 minutes, or until the curd thickens enough to coat the back of a spoon.
3. Remove from heat and strain the curd through a fine mesh sieve into a bowl. Stir in the lemon zest and butter, one tablespoon at a time, until fully incorporated. Cover with plastic wrap, pressing directly onto the surface of the curd to prevent a skin from forming, and chill for 30 minutes in the refrigerator.
4. In another bowl, beat together the heavy cream and salt until soft peaks form. Fold in the Greek yogurt gently.
5. In a separate clean bowl, whisk the egg whites until stiff peaks form. Fold them into the whipped cream mixture delicately, making sure to keep as much air as possible while mixing.
6. To assemble the parfaits, use a trifle dish or tall glass and begin by layering lemon curd at the bottom followed by a layer of the yogurt mousse. Repeat this process until all ingredients are used up, finishing with a layer of lemon curd on top.
7. Chill the assembled parfaits for at least 2 hours or until ready to serve. Garnish with fresh berries before serving.
8. Prep: 30 minutes
9. Cook: 5 minutes
10. Total: 40 minutes (including chilling time)