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Citrus parfaits & raspberry sorbet


With Nadia Lim

Serves 6

Ingredients:

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

Method:

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)


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