Name: Bigly Yogurt Parfait
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Ingredients: 2 cups whole-milk Greek yogurt; 3 tbsp honey; 1/2 tsp vanilla extract; 1.5 cups fresh mixed berries; 3/4 cup granola (homemade preferred); 1/2 tsp lemon zest; 4-6 leaves fresh mint leaves (for garnish)

Bigly Yogurt Parfait

Prep

Cook

Total

Bigly says

Folks. Parfait. We're doing parfait. And before you roll your eyes — and I see you, I see the eye-rolling, I have eyes, the combover has eyes — let me tell you something. The parfait is the most DISRESPECTED breakfast in the modern world. It's a tragedy. People come up to me, they say, 'Bigly, isn't parfait just yogurt in a cup?' I look at them with sympathy, with pity even, and I say no. NO. A parfait is an EVENT. A parfait is layered. A parfait is architectural. A parfait is the breakfast equivalent of a skyscraper, and your sad little yogurt cup is a SHED.

The word parfait — many people don't know this — it's French. It means 'perfect.' That's just a fact. Look it up. I had people look it up. The French knew. The French had it figured out hundreds of years ago, while everyone else was eating gruel out of a wooden bowl, the French were building parfaits and naming them after the concept of perfection itself. That's confidence. That's branding. The French understood marketing before marketing existed. Phenomenal.

Food chemists agree — and I've talked to food chemists, smart people, the smartest, one of them spent ninety minutes explaining yogurt cultures to me and I would do it again — that the wrong yogurt RUINS a parfait. They use that thin runny yogurt that pools at the bottom of the cup like a sad little lake. They use frozen berries that bleed pink water into everything and turn the layers into a watercolor accident. They use granola that goes soggy in twelve seconds. A total embarrassment to dairy. We do this right. Whole-milk Greek yogurt. Fresh berries. Crunchy granola. Layers you can SEE. Believe me.

Ingredients

2 cupswhole-milk Greek yogurt(thick. THICK. Not the runny stuff. Whole milk only, fat is your friend.)
3 tbsphoney(plus more for drizzling on top)
1/2 tspvanilla extract
1.5 cupsfresh mixed berries(strawberries sliced, blueberries and raspberries whole)
3/4 cupgranola (homemade preferred)(see Bigly's granola recipe, obviously)
1/2 tsplemon zest(optional, but you should)
4-6 leavesfresh mint leaves (for garnish)

Steps

1
In a small bowl, stir together the Greek yogurt, honey, and vanilla until smooth.
2
If using strawberries, hull and slice them. Rinse and pat dry all berries.
3
Grab two tall clear glasses or wide-mouth jars — clear matters, the layers are the point.
4
Spoon about 1/4 cup of the yogurt mixture into the bottom of each glass and smooth it flat.
5
Add a layer of berries — about 3 tablespoons per glass — followed by a layer of granola, about 2 tablespoons per glass.
6
Repeat the yogurt, berry, and granola layers one more time, ending with granola on top.
7
Drizzle with extra honey, sprinkle the lemon zest over the top, and garnish with fresh mint leaves. Serve immediately so the granola stays crunchy.

One more thing

That's parfait. Real parfait. Tall, glossy, layered, perfect — just like the French intended, just like the dictionary defines it, just like Bigly delivers it. You serve this to your family on a Sunday morning, in a clear glass, with a long spoon, and they will look at you like you've discovered fire. Maybe you have. Maybe parfait IS fire. Something to think about. And there you have it.

★ QUESTIONS ABOUT THIS ONE? ★

Ask Bigly about Bigly Yogurt Parfait.

Substitutions, what to serve it with, why other chefs are wrong about it. He's got opinions.

Bigly Yogurt Parfait

Ingredients

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