Passion Fruit and Ginger Parfait
"Try a slice of this zingy ice cream parfait on a hot summers day…"
- Phil Vickery
- 190-250 mins
- Serves 4-6
Ingredients
- 2 large passion fruits, halved
- 200ml (7fl.oz) Carnation Condensed Milk
- 55g (2oz) stem ginger in syrup, roughly chopped
- 150ml (¼pt) Greek yoghurt
- 150ml (¼pt) water
To serve:
- prepared raspberry coulis and fresh raspberries
Method
- Scoop the flesh from the passion fruits into a large bowl.
- Stir in the remaining ingredients and mix well.
- Freeze for 1-2 hours or until slushy, stir the mixture well to break up the ice crystals.
- Line a 450g (1lb) loaf tin with cling film and transfer the mixture to the tin.
- Freeze until solid (approx. 2 hours).
- To serve, remove from the freezer and allow to stand for 10 minutes, then serve in slices drizzled with raspberry coulis and scattered fresh raspberries.
A typical serving contains
-
Calories
- 222
- 11%
-
Sugars
- 35.3g
- 39%
-
Fats
- 6.6g
- 9%
-
Saturates
- 4.3g
- 22%
-
Salt
- trace
- 1%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.