Raspberry, White Nectarine, Lemon Curd and Limoncello Parfaits
Photography Aaron McLean.
Serves: 6-8
INGREDIENTS
1-2 punnets raspberries
2 white nectarines, sliced
150 grams crisp cantucci or biscotti
6 tablespoons limoncello
1 cup cream
1 tablespoon icing sugar
1 cup thick plain yoghurt
1⁄2 cup lemon curd*
2 tablespoons limoncello
2 tablespoons flaked almonds, toasted
Six parfait or wine glasses
METHOD
Put the biscuits in a plastic bag and roughly break up with a rolling pin, keeping them quite chunky. Divide between the glasses.
Place most of the raspberries and all of the nectarines on top of the biscuits, reserving a few raspberries for garnish. Pour 1 tablespoon of limoncello into each glass.
Whip the cream and icing sugar to soft peaks then fold in the yoghurt. Gently stir in the lemon curd and remaining limoncello.
Spoon the mixture into the glasses and top with the reserved raspberries and toasted almonds. Dust with icing sugar.
* Good quality lemon curd is available from gourmet food stores or good supermarkets.
Fresh, peeled and sliced peaches, strawberries, blackberries and blueberries can be used instead.
Christmas menu: Serve with Prawns in Bacon with Mango and Avocado Salad, Peppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon Stuffing, a Summer Salad with Lemon Dressing and Roast Potatoes with Cherry Tomatoes and Olives.
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