Rasp­berry Yoghurt Par­faits with Pas­sion­fruit Curd

Dish - Everyday Dish - - Desserts -

Put the bis­cuits and al­monds in a food pro­ces­sor and pulse to coarsely tex­tured crumbs, or place in a sturdy plas­tic bag and bash with a rolling pin. Melt the but­ter in a sauté pan and cook the bis­cuit mix­ture for a few min­utes, stir­ring con­stantly un­til they smell toasty and are golden. Tip onto a large plate and place in the fridge to cool. The bis­cuits will be soft when hot, but will be­come crisp on cool­ing.

Put the rasp­ber­ries, ic­ing sugar and lime juice in a bowl and lightly crush with a fork, adding more ic­ing sugar if needed.

Whisk the yo­ghurt and sour cream in a bowl then add the pas­sion­fruit curd and fold to­gether to give a rip­ple ef­fect.

Spoon a layer of the bis­cuits into the base of 4 glasses or bowls, re­serv­ing some for gar­nish. Top with the yo­ghurt then the rasp­ber­ries and the re­main­ing bis­cuits. Serves 4

RASP­BERRY YO­GHURT PAR­FAITS WITH PAS­SION­FRUIT CURD MANGO AND LIME FOOLS MOLTEN CHOCO­LATE AND RASP­BERRY PUD­DINGS QUICK RASP­BERRY AND NEC­TARINE FROZEN YO­GHURT

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