2015 Sep 23
Mango Yoghurt Parfait
2 tbsp, melted salted butter
1 ½ cup thick yoghurt
½ cup Thick Cream (refrigerated)
1 ¼ cup, Fresh mango puree (Blend, freeze and set aside)
½ tsp, Vanilla essence
1/3rd cup, powdered sugar/icing sugar
Some Pomegranate pearls, for garnishing
Small Serving Glasses
In a food processor, mix together the digestive biscuits and melted butter until the mixture resemble coarse crumbs. Set aside in the fridge.
In a bowl beat yoghurt, cream, powdered sugar and vanilla essence. Beat on high speed for a few minutes until the ingredients are well incorporated and form a rich consistency, like a thick sauce. Set aside to spoon or pipe in and put this mix inside the freezer until ready to use. Let this freeze for half an hour. Prep the other ingredients. (mango puree, cubed mango and pomegranate pearls)
Place serving glasses ready to assemble. Line the bottom of the glasses with the biscuit mixture, up to about an inch from the bottom. Using a piping bag (or with a spoon), fill the yoghurt-cream mix, top with mango puree, mango cubes. Then repeat the biscuit mix, yoghurt and finally the mango cubes. Garnish with pomegranate pearls.
Repeat for other serving glasses. Keep refrigerated.
(Freezing components ensures that everything stays in its correct layer rather than blending in)