© Photography by Joff Lee
This parfait is delicious on a warm summers day.
Serves 4-6
Preparation time: 10 minutes
Freezing time: 3-4 hours
| Ingredients |
Method |
|
2 large passion fruits, halved
200ml (7fl.oz) Carnation Condensed Milk
55g (2oz) stem ginger in syrup, roughly chopped
150ml (¼pt) Greek yoghurt
150ml (¼pt) water
To serve:
prepared raspberry coulis and fresh raspberries
|
1. Scoop the flesh from the passion fruits into a large bowl.
2. Stir in the remaining ingredients and mix well.
3. Freeze for 1-2 hours or until slushy, stir the mixture well to break up the ice crystals.
4. Line a 450g (1lb) loaf tin with cling film and transfer the mixture to the tin.
5. Freeze until solid (approx. 2 hours).
To serve, remove from the freezer and allow to stand for 10 minutes, then serve in slices drizzled with raspberry coulis and scattered fresh raspberries.
|
|
|
Other desserts you might like
|
|
|
Squidgy Fruit Pudding
Key Lime and Bitter Chocolate Pie
Tropical Fruits with Cardamom Cream
|
|
|
