Name: Skyr Cranberry Parfait with Caramelized Banana Crisps and Oat Tuile
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: french
Ingredients: 500 ml skyr (Icelandic yogurt); 150 grams fresh cranberries (or frozen); 50 grams granulated sugar (for cranberry coulis); 2 medium bananas (ripe but firm); 100 grams flocon d'avoine (rolled oats); 30 grams butter; 25 grams honey; 15 grams brown sugar; 5 ml vanilla extract; 2 grams sea salt; 1 gram ground cardamom; 250 ml whole milk; 10 grams powdered sugar (for dusting)

Skyr Cranberry Parfait with Caramelized Banana Crisps and Oat Tuile

A deconstructed French dessert that marries Nordic simplicity with modern gastronomy. Layers of creamy Icelandic skyr, tart cranberry coulis, and crispy oat tuiles are topped with caramelized banana chips and a delicate oat foam, creating a sophisticated play of textures and temperatures that honors French patisserie while embracing contemporary culinary innovation.

55 min

Medium

4 servings

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Taste Profile

Sweet7/10

Salty1/10

Sour6/10

Umami1/10

Spicy0/10

🥄 Texture

Creamy, dense skyr layers contrast with light, airy oat foam, while crisp oat tuiles and caramelized banana chips provide pronounced crunch. The cranberry coulis adds a smooth, slightly syrupy counterpoint that ties the components together.

👃 Aroma

Bright cranberry top notes with a buttery caramelized banana scent are prominent, supported by toasty oats and a warm hint of vanilla and cardamom. Overall the aroma is fruity and sweet with comforting bakery-like undertones.

🍷 Pairs Well With

An off-dry Riesling or a lightly sparkling Moscato pairs well to balance the tart cranberries and sweet banana; alternatively, Earl Grey tea complements the cardamom and vanilla notes.

🥗 Side Dishes

Serve with a small bowl of mixed fresh berries or a citrus fruit salad to echo the tartness, or offer almond biscotti/toasted nuts for additional crunch. A lemon shortbread or a light nut brittle would also complement the parfait without overpowering it.

Ingredients(13 items)

1500 ml skyr (Icelandic yogurt)

2150 grams fresh cranberries (or frozen)

350 grams granulated sugar (for cranberry coulis)

42 medium bananas (ripe but firm)

5100 grams flocon d'avoine (rolled oats)

630 grams butter

725 grams honey

815 grams brown sugar

95 ml vanilla extract

102 grams sea salt

111 gram ground cardamom

12250 ml whole milk

1310 grams powdered sugar (for dusting)

Instructions

Prepare the cranberry coulis: Combine fresh cranberries and 50 grams granulated sugar in a saucepan over medium heat. Simmer for 8-10 minutes, stirring occasionally, until berries burst and sauce thickens. Pass through a fine mesh strainer, pressing gently. Cool completely and refrigerate.

Make the oat tuiles: Preheat oven to 180°C (350°F). Mix 60 grams rolled oats, 15 grams melted butter, 15 grams honey, 1 gram sea salt, and 0.5 gram cardamom. Spread thinly on parchment-lined baking sheet in small circular discs (3-inch diameter). Bake for 10-12 minutes until golden and crispy. Remove and cool on a wire rack.

Create the oat foam: Toast remaining 40 grams rolled oats in a dry pan for 3 minutes until fragrant. Steep in 250 ml warm milk for 15 minutes. Strain through fine mesh, pressing oats gently. Whisk the oat milk with 5 grams powdered sugar and vanilla extract until light foam forms (use an immersion blender if available). Set aside.

Prepare caramelized banana chips: Slice bananas diagonally into 1/4-inch thick pieces. Heat 15 grams butter in a large skillet over medium-high heat. Add banana slices and 10 grams brown sugar. Cook for 2-3 minutes per side until golden and caramelized. Transfer to parchment paper to cool and crisp up.

Assemble the parfait: In a chilled glass or bowl, layer 100 ml skyr as the base. Drizzle with 30 ml cranberry coulis. Add another layer of 100 ml skyr. Top with a generous dollop of oat foam.

Finish and serve: Arrange 2-3 oat tuiles vertically in the parfait. Garnish with 3-4 caramelized banana chips, additional cranberry coulis drizzle, and a light dusting of powdered sugar. Serve immediately while tuiles are crispy and foam is still light.