Skyr & Berry Parfait

📝 Ingredients

• 400 g plain skyr
• 2 tbsp honey (40 g)
• ½ tsp vanilla extract
• 250 g frozen mixed berries
• 1 tsp cornstarch
• ½ lemon
• 80 g granola

🍴 Utensils

• Small saucepan
• 2 bowls
• Small whisk
• 2 large glasses or jars

📖 Steps

1. Put the frozen berries in a small saucepan with 1 tbsp honey. Cook over a medium heat for 5 minutes, stirring now and then, until the fruit has thawed and released its juice.
2. Mix the cornflour with the juice of the half lemon until there are no lumps, then pour it into the pan. Let it bubble for 1 minute, stirring: the juice thickens and turns glossy. Remove from the heat.
3. Transfer the compote to a bowl and leave to cool for 15 minutes, or 5 minutes in the freezer. It must be cold when you assemble the pots, otherwise it would make the skyr runny and the granola soggy.
4. In another bowl, whisk the skyr with the rest of the honey and the vanilla extract until smooth and creamy. It should be only lightly sweet: the compote will bring the rest of the sweetness.
5. Assemble the pots: in the bottom of each glass, spoon a quarter of the vanilla skyr, then a quarter of the compote and 1 tbsp granola. Repeat once more with the rest of the skyr and compote.
6. If you're making the pots the night before, cover them with a lid or cling film and keep them in the fridge overnight (24 hours maximum). Otherwise, serve them straight away: the cold compote is enough to chill them.
7. Just before serving, sprinkle the rest of the granola over the top of each pot: added at the last minute, it stays perfectly crunchy. Enjoy well chilled, with a long spoon.