Golden Parfait with Peaches and Coconut
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
Golden Parfait
- ¾ cup sugar
- ⅓ cup water
- 3 egg yolks
- 300 ml cream
- 2 teaspoons vanilla
- pinch salt
Citrus Fruit
- 2 oranges, juiced
- 2 lemons, juiced
- 50 grams sugar
- ¼ teaspoon mixed spice
- ½ teaspoon cinnamon
- pinch nutmeg
- 4 peaches, sliced
To Serve
- ¼ cup coconut flakes
Instructions
Golden Parfait
- Add the sugar and water to a medium saucepan. Place over a medium-low heat and cook until thick and syrupy. This will take about 15-20 minutes.
- In a stand mixer, beat the egg yolks and sugar. Add the hot syrup and continue to stir for 5 minutes. Cool completely
- Whip the cream and vanilla. Fold the cream mixture into the egg mixture.
- Pipe into 4 glasses and freeze until firm.
Citrus Peach
- In a medium saucepan, add the orange and lemon juice, sugar and spices.
- Bring to the boil and then simmer for 8 minutes. Strain the mixture and cool.
- Once cool add the citrus mix to a container with the sliced peaches and cover to marinade overnight
Coconut Flakes
- Line a tray with baking paper and scatter the coconut flakes over the tray.
- Bake in the oven at 160 °C for about 10-15 minutes, until the coconut flakes are a golden brown colour
To Serve
- Remove the parfait from the freezer. Top each glass with several slices of peaches. Scatter a small amount of the toasted coconut flakes on to the top of each glass.
- Serve immediately.