Lemon and Ginger Parfait
Ready in: 60 mins +
Ingredients:400ml double cream
200g Rachel’s Greek Style Ginger Yoghurt
40g meringue nests, crushed
100g lemon curd
grated zest, to serve
- Line a large loaf tin with cling film. Whip the cream until soft and thick peaks, add the yoghurt and whisk again.
- Add the crushed meringue pieces and stir again. Spoon some of the mixture into the prepared tin (enough to cover the bottom) and drizzle with lemon curd. Now add another layer of cream and yoghurt mixture, and another drizzle of lemon curd. Repeat the layers until you run out of ingredients.
- Cover with cling film then place in the freezer and freeze till solid. Depending on the temperature of your freezer, this will take from four hours to overnight.
- Before serving, leave out of the freezer for 10 minutes, unmould from the loaf tin and cut into thick slices. Decorate with the grated zest of an orange or lemon.