The tastiest way to enjoy your vitamin-C.
CITRUS GRANOLA PARFAIT
PREP TIME: 1 HOUR | COOK TIME: 30 MINUTES | SETTING TIME: 6 HOURS | YIELD: 4 PARFAITS
400g Parmalat Double Cream Plain Yoghurt
20ml honey
5ml vanilla extract
A few drops of orange blossom extract, depending on how intense the brand you have is
160g Kellogg’s Crunchy Granola
For the crème patisserie,
250 ml full cream milk
10ml vanilla extract
3 egg yolks
40g sugar or 40g Canderel castor sugar
15g cornstarch
Pinch of salt
20g butter
For the citrus curd,
100ml lemon juice
80ml orange juice
80ml lime juice
30ml orange zest
75g cold butter, cut into small blocks
100g sugar or 100g Canderel castor sugar
2 egg yolks
2 eggs
For the crème patisserie,
In a medium saucepot, heat the milk and vanilla extract over a low heat until the milk bubbles on the edge of the pot.
Whisk yolks, salt, sugar (or Canderel castor sugar) and corn starch together until pale in colour.
Slowly pour half of the hot milk in a thin stream into the egg mix, while whisking constantly to temper the egg mix.
When the eggs have been tempered, add the egg mix back into the rest hot milk in the saucepot.
Heat the custard base over medium heat, while whisking vigorously until it starts to thicken. This should take about 1 – 2 minutes.
While whisking, let the custard come to the boil. Lower the heat and boil for about 2 minutes, whisking constantly.
Remove from the heat and gently fold in the butter until completely mixed in.
Pour into a clean bowl and immediately contact cover with baking paper to prevent a skin forming.
Cool completely before assembling parfait.
For the citrus curd,
Reduce all of the citrus juice by half over medium heat.
Once reduced add the juice to a heatproof bowl, over double boiler on medium heat.
Add the sugar (or Canderel castor sugar) and eggs to the reduced juice.
Whisk over double boiler for about 8-10 minutes or until the consistency has thickened and you are able to coat the back of a spoon.
Remove from the heat and whisk in your butter, piece by piece.
Finish by whisking in your blood orange zest.
Transfer the curd into an silicon dome mould tray an ice block tray will work well too
Assembling the parfait,
In a medium bowl, combine the yoghurt, honey and both extracts.
Line 4 small cereal bowls with muslin cloth squares, the muslin cloth should be big enough to drape over the sides of the bowl.
Start layering the parfait by adding alternating spoonfuls of yoghurt and granola.
Press a frozen curd dome/cube into the centre of each parfait.
Bring each corner of muslin cloth to the centre and secure the cloth around the parfait with a piece of cotton twine.
Freeze for at least 6 hours before serving.
Garnish with fresh citrus and citrus leaves.