Iced Yoghurt Parfait with Spiced Cherry Sauce

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Recipe's preparation

Iced Yoghurt Parfait

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.

Spiced Cherry Sauce

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.

Assembly

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.