Strawberry-yoghurt parfait

Take advantage of the summer's bounty of berries.
 

Recipe from: 5 December 2011
Preparation time: 15 min
Cooking time: 10 min
 
 

Ingredients

 
  • 750
    g
    ripe and fresh strawberries, hulled
  • 90
    ml
    castor sugar (or to taste)
  • 10
    ml
    lemon juice
  • 30
    ml
    corn starch (or to taste)
  • 750
    ml
    Greek yoghurt
  • A few squirts vanilla paste
  • Mint leaves
Servings: Change Serving
 
 

Method

 
Take at least two thirds of the strawberries and slice them coarsely.
Place in a processor and process until smooth.
If you want to remove all seedy bits, push the sauce through a sieve then transfer to a saucepan.
Add half of the sugar and the lemon juice and bring the mixture to a boil.
Mix the corn starch with a little cold water and add as much of it to the puree to thicken to your taste.
Stir until thick and glossy then remove from the heat.
Set aside to cool. 

Just before serving, halve the remaining strawberries and sprinkle with a little sugar.
Now, sweeten the yoghurt to taste with the remaining sugar and add a squirt or two of vanilla paste and mix well.

To serve, spoon a generous portion of the sauce into the bottom of suitable pretty glasses or bowls and top with a thick layer of
sweetened vanilla yoghurt.
Spoon a layer of the remaining sauce over and top with halved strawberries.
Finish with a small mint leaf and serve.

Chef's Hint:
You can omit corn starch from the sauce and rapidly boil the mixture until reduced and thickened to your liking

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.
 

Read more on: festive 2014  |  recipes
 

NEXT ON FOOD24X

Spiced quince ice cream

2015-02-27 10:19
 
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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