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Sommerparfait med bær, havre og yoghurt

Sommerparfait med bær, havre og yoghurt
Logget af @test2 | 0 brugere kunne lide denne mad | 0 brugere gemte denne mad

Næringsindhold

Pr. portion på 300 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 280 kcal
14% DV
Fedt i alt 7.0g
11% DV
Kulhydrat i alt 40.0g
13% DV
Protein 14.0g
28% DV

Om

En enkel lagdelt parfait med cremet yoghurt, mættende havre og friske bær. Det er en balanceret og let sød ret, der passer godt til morgenmad eller som mellemmåltid.

Ingredienser

Sommerparfait med bær, havre og yoghurt

Indledning


Denne parfait bygger på kontrast: kølig yoghurt, møre havregryn og bærrenes friske syrlighed. Den skal smage sammensat snarere end blot lagt sammen, med hvert lag tydeligt og den sidste skefuld afbalanceret i tekstur og friskhed. Retten er beskeden i sine ingredienser, men præcision giver den elegance.

Grundoplysninger om opskriften


  • Retkategori: Parfait

  • Køkken eller oprindelse: Moderne

  • Rettype: Morgenmad eller let dessert

  • Udbytte: 1 portion

  • Portionsstørrelse: 300 g

  • Forberedelsestid: 10 minutter

  • Tilberedningstid: 5 minutter

  • Samlet tid: 15 minutter

  • Sværhedsgrad: Nem


    • Udstyr


  • Lille gryde

  • Røreskål

  • Ske

  • Serveringsglas på 300 g eller lille skål


    • Ingredienser


    Havrekomponent


  • 40 g havregryn

  • 60 g vand


    • Yoghurtkomponent


  • 150 g yoghurt


    • Bærkomponent


  • 50 g bær, blandede hvis muligt


    • Fremgangsmåde


  • 1. Kom 40 g havregryn og 60 g vand i en lille gryde. Sæt den over middel varme, og kog i 4 til 5 minutter under jævn omrøring, indtil havregrynene er møre, og blandingen er tyk, men stadig kan øses med en ske. Tag gryden af varmen, og lad det stå i 2 minutter; havren skal holde formen uden at blive stiv.

  • 2. Kom 75 g yoghurt i bunden af serveringsglasset med en ske. Fordel det i et jævnt lag.

  • 3. Tilsæt halvdelen af den varme havre, cirka 50 g, oven på yoghurten. Fordel den jævnt, så laget forbliver tydeligt.

  • 4. Fordel halvdelen af de 50 g bær over havren. Frugten skal ligge synligt på overfladen og ikke synke helt ned.

  • 5. Tilsæt de resterende 75 g yoghurt i et glat lag, og afslut derefter med resten af havren og bærrene, så toppen holdes ren og afbalanceret.

  • 6. Lad parfaiten hvile i 2 minutter før servering. Den endelige tekstur skal være kølig og cremet nederst, med blød havre og bær, der stadig er friske og intakte.


    • Anretning og servering


    Server i et klart glas eller en lav skål, så lagene er synlige. Præsenter den med en pæn top og en ren kant; udtrykket skal være let, ordnet og friskt.

    Professionelle noter


  • Havregrynene skal kun koges lige nok til at miste deres rå kant; overkogning vil gøre parfaiten tung.

  • Brug bær, der er fuldt modne, for klar smag og en ren afslutning.

  • Opbyg lagene bevidst, så hver skefuld giver en afbalanceret kombination af yoghurt, havre og frugt.
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