Ingredients
Iced Yoghurt Parfait
- 220 grams caster sugar
- 2 egg whites
- 250 grams Thick Greek Yoghurt
- 1 tablespoon lemon juice
- 130 grams thickened cream
- 1 teaspoon vanilla extract
- amaretti biscuits, To serve
Spiced Cherry Sauce
- 50 grams caster sugar
- 85 grams cranberry juice
- 1 --- cinnamon quill
- 2 star anise
- 3 portions Fresh or Frozen pitted chrries, (3 cups)
- 1 1/2 teaspoons Arrowroot
- 2 tablespoons cold water
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Insert butterfly and 130g of thickend cream 1/2 tsp vanilla extract.
2. Whip on speed 3.5 until soft peaks form. Set aside.
3. Clean and dry mixing bowl.
4. Place 220g Caster sugar and 240g water in bowl heat on 5mins 50C Speed 1. Until sugar has dissolved and reduced slightly. Set aside, clean and dry mixing bowl.
5. Insert butterfly and 2 eggwhites and whip on Speed 4 until soft peaks form.
6. With blades still rotating gradually pour in sugar and water mixture. Place simmerbasket on top. Continue whipping until cooled below 37C.
7. In the mean time in a large bowl weigh 250g greek yoghurt and 1tb of lemon juice.
8. carefully fold whipped cream through youghurt mixture.
9. Line 20cm cake tin with cling wrap.
10. When egg and sugar mixture has booled below 37C fold through yougurt and cream mixture and pour into prepared cake tin and freeze over night or at least 12hours.
1. Place 50g Caster sugar and 85g Cranberry juice. Heat Speed 2, 5mins, 60C. Until Sugar has dissolved.
2. Add 1 Cinnamon quill, 2 Star anise, 3C pitted cherries.
3. Cook
"Counter-clockwise operation" Speed 2, 6mins, 90C. Chrries should be soft and released juices.4. Combine 2tb cold water and 1 1/2tsp arrowroot and add to cherry mixture.
5. Continue cooking
"Counter-clockwise operation" Speed 2, 2mins, 90C with mc removed.6. Onced cooked and slightly thickened set aside to cool before pouring over parfait.
1. Remove parfait from freezer. Use clingwrap to remove from cake tin.
2. Cut into desired portions.
3. Top with Spiced cherry sauce
4. Server with crumbled amaretti biscuits.
Iced Yoghurt Parfait
Spiced Cherry Sauce
Assembly
Tip
I used raw sugar instead of caster sugar and milled to castor sugar.
I used my homemade natural yoghurt made in my Model 5.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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