Melon and Crumble Frozen Parfait

Ingredients

• 100 g All-purpose flour (For the crumble)
• 50 g Unsalted butter (Cut into small cubes, at room temperature)
• 30 g White sugar (For the crumble)
• 30 g Oat flakes (For the crumble, adds crunch)
• 200 ml Sweetened condensed milk (Prevents crystal formation in the parfait)
• 200 g Plain Greek yogurt (Provides lightness and reduces the amount of whipped cream)
• 200 ml Very cold liquid cream (For the whipped cream, keep chilled for at least 1 hour before use)
• 1 piece Cantaloupe melon (Cut into D-shaped cubes)
• 130 g Homemade crumble (Reserved, 100 g for the base, 30 g for decoration)
• 50 g Red berries (raspberries or currants) (For decoration, depending on season)
• 5 g Fresh mint leaves (For a fresh touch)
• 1 sheet Parchment paper (Facilitates unmolding)

Instructions

1. Prepare the crumble

   Mix the flour, sugar, butter cubes and oat flakes until a sandy texture is achieved. Heat the pan over low heat and cook the mixture for about 10 minutes, stirring regularly until it is golden and crunchy.

   Time: PT10M

2. Let the crumble cool

   Spread the cooked crumble on a tray or plate and let rest for 5 minutes so it becomes nicely crunchy.

   Time: PT5M

3. Cool the bowl and whisk

   Place the bowl and whisk in the refrigerator for at least 1 hour so they are very cold before whipping the cream.

   Time: PT1H

4. Mix the yogurt and condensed milk

   In the very cold bowl, pour the Greek yogurt then the sweetened condensed milk. Whisk gently until a homogeneous mixture is obtained.

   Time: PT5M

5. Whip the cream

   Add the very cold liquid cream to the bowl and whisk at medium to high speed until firm peaks form, without exceeding the very firm peak stage to avoid splattering.

   Time: PT5M

6. Fold the whipped cream into the previous mixture

   With a spatula, gently fold the whipped cream into the yogurt‑condensed milk mixture, lifting the mass to avoid it falling.

   Time: PT2M

7. Add the melon and crumble

   Add the fresh melon cubes and 100 g of crumble to the mixture, then stir lightly to distribute the pieces.

   Time: PT3M

8. Prepare the mold

   Line the bottom and sides of the mold with parchment paper. Pour the preparation into the mold and smooth the surface with a spatula.

   Time: PT5M

9. Sprinkle the remaining crumble

   Scatter the reserved 30 g of crumble over the top of the parfait to add extra crunch.

   Time: PT2M

10. Freeze the parfait

    Cover the mold with plastic wrap or an airtight lid and place in the freezer for at least 6 hours (ideally overnight).

    Time: PT6H

11. Unmold and decorate

    Remove the parfait from the freezer 20 to 30 minutes before serving. Unmold carefully onto a rectangular plate, decorate with melon slices, the remaining crumble, a few mint leaves and red berries.

    Time: PT15M

Nutrition Facts

Calories

530

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Unsalted butter: Margarine
• Instead of White sugar: Cane sugar
• Instead of Oat flakes: Crushed cornflakes
• Instead of Sweetened condensed milk: Unsweetened condensed milk + sugar
• Instead of Plain Greek yogurt: 0% fromage blanc
• Instead of Very cold liquid cream: Whipped cream in a can
• Instead of Cantaloupe melon: Watermelon, Honeydew melon
• Instead of Homemade crumble: Granola, Crunchy muesli
• Instead of Red berries (raspberries or currants): Blueberries, Strawberries
• Instead of Fresh mint leaves: Basil
• Instead of Parchment paper: Plastic wrap (not recommended)

Equipment Needed

• Non‑stick skillet
• Silicone spatula
• Very cold mixing bowl
• Whisk or electric mixer
• Chef's knife
• Cutting board
• Terware‑type mold or container
• Plastic wrap or airtight lid
• Grater or blender (optional for the crumble) (optional)
• Flat spatula for smoothing

Critical Steps — Do Not Skip

• Cooking the crumble until golden without burning
• Cooling the bowl and whisk
• Whipping the cream to firm peaks
• Freezing for at least 6 hours

Chef Tips from the Video

• Use lightly salted butter for the crumble to add a subtle salty note that balances the condensed milk's sugar.
• For a more exotic flavor, add a few lemon basil leaves with the melon.
• A light drizzle of honey on top before serving adds a pleasant shine.

Troubleshooting

Storage

Refrigerator: Store any unserved parfait in the freezer, not in the refrigerator.

Freezer: Can be kept up to 2 days, well covered.

Room temperature: Do not leave at room temperature for more than 30 minutes.

Make-Ahead Tips

• Prepare the crumble ahead of time and store it in an airtight container.
• The bowl and whisk can be chilled the night before.
• The parfait keeps perfectly for up to 2 days in the freezer.