Layered Yogurt Parfait with Blackberry Coulis and Honeyed Nuts

1.Prepare the Blackberry Coulis: Combine blackberries, granulated sugar, lemon juice, and 1 tbsp water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the berries break down (about 8-10 minutes). Strain the mixture through a fine-mesh sieve, pressing gently on the solids to extract all liquid. Discard solids. Chill the coulis completely.

2.Prepare the Honeyed Nuts: In a small, dry skillet over medium heat, toast the mixed nuts until fragrant (about 3 minutes). Add the honey and sea salt. Stir constantly until the honey coats the nuts and begins to bubble slightly (about 1 minute). Immediately spread the nuts onto a piece of parchment paper to cool completely. Once cool, roughly chop them.

3.Prepare the Crumb Base: Crush the biscuits finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter and brown sugar until evenly moistened. Set aside.

4.Prepare the Stabilized Yogurt Cream: Bloom the gelatin by sprinkling it over 3 tbsp of cold water in a small bowl and letting it sit for 5 minutes. Gently heat the bloomed gelatin (microwave for 10-15 seconds or use a double boiler) until fully liquid and clear; let cool slightly.

5.In a large bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until medium peaks form. In a separate bowl, gently whisk the Greek yogurt to smooth it out. Slowly stream the slightly cooled liquid gelatin into the yogurt while whisking continuously to ensure even distribution (Emulsification/Stabilization). Gently fold the whipped cream into the yogurt mixture until just combined, being careful not to deflate the volume.

6.Assemble the Parfaits: Use clear glasses or jars for presentation. Start with a layer of the crumb base at the bottom of each glass. Top the crumbs with a generous layer of the stabilized yogurt cream.

7.Drizzle a spoonful of the chilled blackberry coulis over the yogurt layer. Sprinkle a portion of the chopped honeyed nuts over the coulis.

8.Repeat the layering process: yogurt cream, coulis, and honeyed nuts, finishing with a final layer of yogurt cream on top.

9.Chill the parfaits for at least 2 hours to allow the gelatin to fully set the cream. Before serving, garnish the top with a few fresh blackberries and a small mint sprig.