Millcroft Inn & Spa’s Frozen Peach Parfait

Celebrate the sweetness of summer with this bright and refreshing Frozen Peach Parfait. Crafted by Pastry Chef Karen Souillet, this recipe combines ripe peaches with a rich, airy cream for a beautifully balanced treat. Served frozen, it’s a perfectly cooling dessert to enjoy on a hot summer day.

Frozen Peach Parfait

Serves 8 people

Ingredients for Crumble:

½ cup Butter
¼ cup White Sugar
¼ cup Brown Sugar
½ tsp Cinnamon
1 cup All Purpose Flour

Ingredients for Parfait:

200 ml Heavy Cream (35%)
6 tbsp Greek Yogurt (full fat)
1 cup Icing Sugar
450 g Fresh Ripe Peaches, chopped

Method for Crumble:

1. In a bowl, cream together the butter and sugars to combine.
2. Whisk together cinnamon and flour and a pinch of salt; add to the bowl and mix until just combined to a crumb pea size.
3. Spread onto a parchment lined baking pan and bake at 350°F.
4. Toss every 2 minutes for even baking and continue to toss until the crumble turns a golden brown colour (approximately 8 – 12 minutes). Let cool.

Method for Parfait:

1. Using a mixer, beat together the heavy cream and icing sugar together until fluffy and thick.
2. Blend 250g of the fresh ripe peaches into a purée
3. Mix the Greek yogurt and peach purée together and fold in the whipped cream.
4. Fold in ripe peaches.
5. Pour into desired mold, individual bowls or spread onto a sheet pan.
6. Top with the crumble and freeze for 12 to 24 hours. Serve and enjoy!