Frozen Yoghurt Parfait

Serves 4

Time 30 minutes plus freezing

Ingredients

For the Frozen Yoghurt

400g Greek yoghurt

100ml double cream

2 egg whites

80g honey

1 tsp vanilla extract

Pinch of sea salt

For the Berry Coulis

200g mixed berries (e.g., strawberries, raspberries, or blueberries)

50g caster sugar

1 tbsp lemon, juice and zest

For the Topping

50g granola

30g pistachios, chopped

Fresh mint leaves, for garnish (optional)

Method

Begin by making the frozen yoghurt. In a large mixing bowl, whisk the Greek yoghurt, honey, vanilla extract, and a pinch of sea salt until smooth. In a separate bowl, whip the double cream to soft peaks. In another clean, dry bowl, beat the egg whites until they form soft peaks.

Gently fold the whipped cream into the yoghurt mixture, followed by the egg whites, ensuring everything is evenly incorporated without deflating the mixture. Pour the mixture into a shallow container, cover, and freeze for 2-3 hours. Stir with a fork every hour to break up ice crystals, ensuring a smooth texture.

For the berry coulis, combine the mixed berries, sugar, and lemon juice and zest in a saucepan over medium heat. Cook for 4-5 minutes, stirring occasionally, until the berries are soft and the sugar has dissolved. Blend the mixture until softened. Allow the coulis to cool completely.

Top with chopped pistachios, cacao coconut granola and serve with warm berry coulis in a jar to pour over each slice of the parfait. Garnish with mint if desired.