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A breakfast parfait is, well, parfait all on its own. But sometimes we like to give it a little kick--as with this Indian-inspired Greek-yogurt dish. In his new cookbook, Try This at Home, Top Chef contestant Richard Blais incorporates tart freeze-dried fruit and a warming tandoori-spiced honey to create a weekday breakfast that’s easy to make and definitely exciting. The picture above shows a yogurt foam (instructions included in the Finishing Touches), but the unadulterated version is just as delicious.
Blais makes a 2.0 version of this dish (as pictured) using a yogurt foam. To make it, in a medium bowl, whisk the yogurt until it is loosened and creamy and resembles a thick soup. (If the yogurt is still very thick after whisking, loosen it with a splash of whole milk.) Transfer the yogurt to an iSi soda siphon and insert a charge. Shake five or six times, then discharge the yogurt into serving bowls and garnish with the tandoori honey and fruit.
Can’t find tandoori spice mix? Make this version from Epicurious.
Pick up Try This at Home for more signature Richard Blais recipes.
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