Raspberry and brittle granola parfait

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(for 1 large baking pan or 10 small ones)

  • 12 oz cream
  • 8.8 oz of natural yogurt
  • 4 egg yolks
  • 5.3 oz granulated sugar
  • 9.8 oz fresh raspberries


  • 5.3 oz oatmeal
  • 2 oz honey
  • 3 tbsp brown sugar
  • 2 tbsp olive oil
  • Cinnamon powder, vanilla
  • 2 oz walnuts


Prepare the granola first; mix the oatmeal, honey, sugar, and oil in a bowl, stir well, and then add the cinnamon, vanilla, and walnuts. Once mixed, put in a baking pan with a silicone mat or Silpat underneath. Spread well and bake on a preheated oven to 340°F for 20 to 30 minutes, approximately, taking them from the oven every 5-10 minutes to stir well. Ensure it is golden and does not get burnt. Once ready, allow to cool.

To make the parfait, first put plastic wrap on the base and edges of the mold you will use. Then, on the base of the mold, put the cold granola, spreading it well.

Beat the cream until it thickens a bit but it is not completely firm. Refrigerate until using.

Separately, beat the yolks with the sugar until foamy and whiter, then add the raspberries, stirring well. Add the natural yogurt and, lastly, add the cream with a wrapping motion. Once done, put the mixture in the mold over the granola.

Put in the freezer until it is completely cold (it can take 4 to 8 hours, depending on the size of the mold).

When serving: remove from the mold, disposing of the plastic wrap, and serve with more fresh raspberries.

*You can keep the dessert frozen and covered for at least 2 months.