Lime parfait with kaffir lime syrup, coconut crumble and pineapple salad

This fabulous dessert is cold, creamy, crunchy and zingy. Everything can be made in advance so it’s just a matter of assembling when it’s time for dessert. The parfaits can be made two weeks in advance and kept in the freezer. The coconut crumble is a great little crunchy topping to have to hand — it’s also delicious crumbled over ice cream or paired with a lemon or lime panna cotta.

Serves 6

Lime parfait

300ml cream

190g sweetened condensed milk

(half a tin) zest of 34 limes, finely grated

Kaffir lime syrup

110g caster sugar

65ml water

2 kaffir lime leaves, left whole, plus 2 extra, very finely chopped, to serve

1 stalk lemongrass, bruised and

roughly chopped

3cm knob ginger, sliced

65ml lime juice

Coconut crumble

70g thread coconut

50g sugar

50g butter, chilled

25g plain flour (substitute rice flour for a glutenfree version) 1⁄2 tsp ground cinnamon 1⁄4 tsp freshly grated nutmeg

Pineapple salad

1⁄4 pineapple, cut into small pieces zest of 1 lime

To plate and serve

mint sprigs

Method

Whisk the cream and condensed milk together in a large bowl until it forms stiff peaks. Fold through the lime zest and taste to check that it is limey enough. Pour the mixture into six dariole moulds and place in the freezer for at least 6 hours or, preferably, overnight, to set.

Kaffir lime syrup

Place all the ingredients except the lime juice and finely chopped kaffir lime leaves into a saucepan. Heat gently until the sugar has dissolved, then remove from the heat. Add the lime juice and set aside for 40 minutes to allow the flavours to infuse. Strain and then add the finely chopped kaffir lime leaves. Set aside in the fridge until ready to use.

Coconut crumble

Preheat the oven to 180°C.

Combine 50g of the coconut with the rest of the ingredients in a food processor and blitz until combined. Transfer to a baking tray lined with baking paper and press out flat. Bake for 810 minutes, until golden. Remove from the oven and cool. Crush the crumble, adding the remaining 20g of coconut. Keep in an airtight container until ready to use.

Pineapple salad

Place the pineapple and lime zest in a small bowl. Add a couple of teaspoons of the kaffir lime syrup and stir to combine.

To plate and serve

Unmould the parfait and put on a plate.

Drizzle with the syrup, add a spoonful of the pineapple salad and scatter over the coconut crumble and mint sprigs.