|
Iced chocolate and yoghurt parfait
|
Ingredients
275 ml (10 fl oz) double cream
4 Lion Brand egg yolks
100 g (4 oz) sugar
3 tbsp whisky or brandy
A few drops of vanilla essence
200 g (7 oz) Total Greek Yoghurt
185 g (7 oz) 70 per cent cocoa dark chocolate
For optional decoration:
100 g (4 oz) dark chocolate
100 g (4 oz) white chocolate
Whisk cream until thick. Whisk eggs and sugar together until light and fluffy then add whisky or brandy, vanilla essence and yoghurt. Melt 185 g (7 oz) of the dark chocolate and fold into the egg mix, then gently stir in the cream.
Line a 450 g (1 lb) loaf tin or freeze-proof pate dish with food wrap. If decorating outside of parfait, melt remaining chocolate in two separate bowls and use to drizzle stripes inside tin or dish. Chill. Pour yoghurt mix into tin/dish and freeze for five hours. Turn parfait onto a plate and allow to soften in the fridge for around an hour before serving.
Back
to Recipes archive
|