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Lime Parfait with Lemongrass and Ginger Syrup and Coconut Crumble
Recipe by Red Team
- Steps
- Ingredients
Steps
- Preheat oven to 180°C.
- For the parfait, whisk together the cream and condensed milk until it forms stiff peaks. Fold through lime zest and pour mixture into 4 x 160ml capacity dariole moulds and set aside in the fridge.
- For the syrup, place all of the ingredients in a pan. Cook until sugar has dissolved and remove from heat. Set aside for 15 minutes to allow the flavours to infuse. Strain and set aside.
- For the coconut crumble, combine 50 grams desiccated coconut and the rest of the ingredients in a food processor and blitz until combined. Transfer to a paper lined tray and press out flat. Bake until golden, about 15 minutes. Remove from oven and cool. Crush the crumble to resemble breadcrumbs, add remaining 20 grams desiccated coconut and stir to combine.
- To plate, unmould the parfait and place onto a plate. Drizzle with syrup and garnish with crumble and raspberries.
