After making pavlovas with caramelised mangoes the other day, I really fancied making a whole collection of bite size desserts. I have some of this fantastic Straight Up yogurt left. And tangerines, passion fruit, extra egg yolks. Oh wait, these are the ingredients for a parfait, such a well named dessert… Forget the usual bread loaf format, try something more cheerful. Like these mini-bundt cake silicon shapes. Ideal as you can pour the coulis in the middle…
You will need for 6 miniature desserts:
– 2 egg yolks
– 40 g caster sugar
– the flesh of 4 passion fruits
– 200 g super quality, creamy, smooth yogurt like Straight Up
For the coulis
– 3 tangerines, peeled and quartered
– 20 g extra caster sugar
– (optional) a drizzle of ginger syrup
First prepare a bain-marie. In the bowl over the steam, beat yolk and sugar until the mix thickens and whitens. Take off the heat and add the passion fruit then the cream. Pour the mix into the moulds then freeze overnight.
Cut the tangerine segments in half. Warm them in a frying pan with the sugar (and the ginger syrup if you wish) for a few minutes. Put aside and blend to a coulis once cooled. Pour onto the parfait and grab a spoon!
The golden sugar pearls come from Hema