Chamomint Meadows Jelly Parfait

By Chef John Placko


Makes 2 portions

Prep time: 30 minutes + 3 hours

Cook time: 10 minutes


  • 2 Higgins & Burke Naturals™ Chamomint Meadows tea bags
  • 2 cups (500 mL) Cold water
  • 1 tbsp (15 mL) Gelatine powder
  • 2 tsp (10 mL) honey or agave
  • 2 cups (500 mL) Strawberries, cut into small 1/2 inch (1.25 cm) pieces
  • 1 cup (250 mL) Blueberries
  • 3/4 cup (175 mL) 1%, 2% or Full-fat yogurt (plain or vanilla)
  • 4 tbsp (60 mL) Crushed hazelnuts or granola


  1. Add cold water to a small pot and sprinkle gelatine onto the water and stir with a fork. Allow 5 minutes to absorb water.
  2. Add the tea bags with string on and bring the water to a simmer. Turn off heat and allow to steep for 10 minutes. Add honey or agave.
  3. Strain out the tea bags and pour liquid into a 2 cup (500 mL) container. Allow to set in the fridge for 3 hours.
  4. (For a quick set, pour mix into a stainless steel bowl and chill over iced water until set).

To assemble

  1. Using a fork, break up the jelly and mix in all the berries.
  2. Place 1/2 the jelly/berry mix evenly into 4 parfait glasses.
  3. Top jelly/berry mix with 2/3 of the yogurt .
  4. Top the yogurt evenly with the remaining jelly/berry mix.
  5. Place the remaining yogurt on top of jelly/berry mix.
  6. Garnish the top with 1 tbsp (15 mL) crushed hazelnuts or granola.
  7. Serve chilled.

Note: Use raspberries or blackberries in place of strawberries.

Nutritional Information