JUMP TO RECIPE -
Can you eat breakfast for dessert? Can you have dessert for breakfast? Is there any point even debating it since you can eat whatever whenever you blooming want – and call it as you wish?
There is the all-day breakfast. There is brunch which basically is anything anytime as above. And then there is tea which some people have for dinner; dinner which others take at lunch; and supper which also means tea and/or dinner. Bloody confusing if you ask me – blame it on British geo-sociological factors i.e. class, age and the North-South divide.
To illustrate: my friend from south London has dinner in the evening and drinks her tea. She readily embraces the concept of brunch, having spent some years in the US. Supper is for wimps and fatties. Dessert is pudding.
My ancient but sprightly father-in-law on the other hand, Yorkshire born and bred, is partial to a biscuit with his cuppa tea – it’s always ‘cuppa’, never just ‘tea’, very logically because tea is his evening meal. Which, to confound matters, he sometimes has scrambled eggs on toast for. He’ll be puzzled if you ask him out for brunch, and dessert is dessert or afters.
So my blueberry parfait is uncertain what it wants to be: for some it will be breakfast and others will insist it’s only fit for after dinner (pudding) (afters). I’m fine either way: the addition of oats brings it towards 8am and the slightly elaborate approach to a yoghurt-blueberry combo nods in the direction of pastry chefs and petit-fours. Have it any time you like – or, best, whenever you feel like it.
blueberry parfaitServings: 4Time: half an hour plus straining yoghurt (optional)
- 300g (2 cups) blueberries
- 1 tsp sugar
- a squeeze of lemon
- 500g (2 cups) Greek yoghurt
- 2 tbsp. jumbo rolled oats
- 1 tsp runny honey
You can use the yoghurt straight up if it’s thick enough or strain it a day or two in advance, so it’s really thick and creamy. To do that, line a sieve with muslin cloth and place it over a bowl. Spoon the yoghurt onto the sieve and leave in the fridge overnight or up to 48 hours.
Roasted blueberries can be made well in advance; they’ll keep in the fridge for a week and can be used in all kinds of other dishes and desserts.
Preheat the oven to 230C/450F/gas 8. Spread the blueberries in a shallow oven dish and sprinkle with the teaspoon of sugar. Bake them for 10 minutes, shaking the dish so they roll about, halfway through the time. Remove from the oven, drizzle with a little lemon juice and leave to cool.
Toast the oats in a dry skillet for 7-10 minutes until golden coloured.
To assemble the parfait, spoon the strained (or straight up) yoghurt in layers alternately with the roasted blueberries in a tall latte glass or a similar vessel. Top with toasted oats and drizzle with honey.