Iced Parfait


Serves 8
200g FAGE Total
275ml double cream
4 egg yolks
100g caster sugar
50ml whisky or brandy
Few drops vanilla essence
185g 70% dark chocolate, melted

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