Good Housekeeping (South Africa) - - YOUR KITCHEN -

YO U R K I TC H E N Hands-on Time 40 min­utes, plus cool­ing, chill­ing and freez­ing Cook­ing Time about 25 min­utes Serves 12 FOR THE SHORT­BREAD BASE 50g un­salted but­ter, soft­ened, plus ex­tra to grease 15g cas­tor sugar 100g plain flour FOR THE PARFAIT 397g tin caramel 2 large egg whites 100g cas­tor sugar 300ml dou­ble cream FOR THE CHOCO­LATE LAYER 100g plain choco­late, finely chopped 50g golden syrup 200ml dou­ble cream fudge chunks, to dec­o­rate (op­tional) gold leaf, to dec­o­rate (op­tional) 1. Pre­heat oven to 180°C. Lightly grease base and sides of a 900g loaf tin and line 2 x 400ml tins co­conut milk 200g cas­tor sugar 100g des­ic­cated co­conut, plus ex­tra to scat­ter 175g plain choco­late, finely chopped 1. Line a 21cm square tin with 3 lay­ers of cling­film (leav­ing over­hang). In a large bowl, whisk co­conut milk and cas­tor sugar un­til sugar dis­solves. Stir in des­ic­cated co­conut, then pour into pre­pared tin. Freeze un­til solid (about 4 hours). 2. Once frozen solid, re­move with bak­ing pa­per, mak­ing sure pa­per comes at least 3cm higher than sides of tin. 2. To make the short­bread, mix but­ter and cas­tor sugar in a medium bowl un­til smooth and fluffy. Stir in flour (with a spoon or fingertips) un­til mix­ture be­gins to form large clumps. Press into base of pre­pared tin in an even layer and smooth with back of spoon. Prick all over with a fork and chill for 15 min­utes. 3. Bake short­bread for 20 min­utes un­til golden and sandy to touch. Cool in tin. 4. When tin is cool, make parfait. Set aside 3 tbsp of the caramel to use as dec­o­ra­tion. Beat egg whites in a large grease-free bowl with a hand-held elec­tric whisk un­til stiff peaks form. Grad­u­ally beat in cas­tor sugar, whisk­ing well af­ter each ad­di­tion – the meringue should be thick and glossy. 5. In a sep­a­rate bowl, whisk cream un­til just hold­ing its shape. Fold cream into meringue bowl. Next, fold through re­main­ing caramel, leav­ing a few lumps and streaks dis­persed through­out. Pour mix­ture over short­bread, spread­ing to level. Freeze for 3 hours. 6. When parfait has had its freez­ing time, put choco­late and golden syrup into a medium heat­proof bowl. Heat cream in a pot un­til al­most boil­ing, then pour into choco­late bowl, leave for a few min­utes, then stir un­til smooth. Leave un­til just warm, then pour over parfait layer, tilt­ing tin to level. Sprin­kle over fudge chunks, if us­ing. Freeze again to set – at least 2 hours or overnight. 7. Re­move tin from freezer 10 min­utes be­fore serv­ing. Trans­fer to a serv­ing plate, driz­zle over re­served caramel and dec­o­rate with gold leaf, if us­ing. Serve im­me­di­ately in slices. EACH SERV­ING About 1 940kJ, 4g pro­tein, 30g fat (19g sat­u­rated), 43g car­bo­hy­drate (37g to­tal sug­ars), 1g fi­bre. GET AHEAD Pre­pare to the end of step 6. Cover and freeze for up to a month. Com­plete recipe to serve.

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