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Citrus parfaits & raspberry sorbet

With Nadia Lim

Serves 6


1 cup Greek yoghurt
1/2 cup cream
1/2 cup lemon curd
Finely grated zest of 1 a lemon
Flesh of 4 oranges, segmented
Thinly sliced/julienne zest of 1 orange
1/2 cup castor sugar
12 plain biscuits e.g. wine biscuits
Lemoncello or Cointreau


Whip cream, then fold through the yoghurt, lemon curd and zest.

Place orange segments, julienned zest and castor sugar in a pot with a splash of water and bring to boil and reduce until syrupy (a few minutes). Allow to cool.

Roughly crush biscuits in a blender.

To assemble parfaits, spoon 2 Tbsp of crushed biscuits into a glass, then add a splash of Cointreau or Lemoncello. Top with 2 Tbsp cream/yoghurt mixture. Repeat with biscuits and more cream mixture. Top with orange segments, zest and syrup.
Raspberry sorbet

2 cups frozen raspberries (make sure very frozen)
3/4 cup Greek yoghurt

Blitz frozen raspberries in a food processor until finely chopped.

Add yoghurt and blitz until just combined (you may need to use a spoon to scrape down sides of blender to make sure everything mixes together well).

Serve immediately.

(TX: 17 May 2011)