| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | French |
| Special Occasion | Christmas |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 582 |
| Fat | 36.2g |
| Saturates | 75.5g |
| Protein | 4.1g |
| Carbs | 121.1g |
| Sugars | 43.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the parfait, place the cream, crème fraiche, icing sugar and vanilla extract in the bowl of an electric mixer and whisk until stiff peaks form. Refrigerate until needed.
2
To make the compote, juice the lemon. Add the blueberries to a small saucepan with the sugar and 2 tsp of lemon juice.
3
Cook over a medium heat for 5-10 minutes, stirring occasionally until the blueberries start to collapse and release their juices. Set aside.
4
Crumble the speculaas biscuits (or any other type of spiced biscuits).
5
Assemble the parfait in 4 large glasses – place a layer of crumbled biscuits, a spoonful of parfait, a spoonful of blueberries and repeat two more sets of layers.
6
Serve immediately.
