Creamy Mango & Peach Parfait with Passionfruit Coulis
This delicious recipe is from the newly released Revive Café Cookbook 7, available from good bookstores now
A lovely refreshing dessert. These three yellow fruits – peaches, mango and passionfruit – go together really, really well!
Serves 4
Ingredients
- 400g can peaches, drained (around 1½ cups)
- 1 cup mango chunks (if using frozen, defrost in hot water) garnish: mint leaves
PASSIONFRUIT COULIS
- ½ cup passionfruit pulp (available frozen in cubes)
- 1 teaspoon arrowroot
- 4 teaspoons cold water
- 1 tablespoon maple syrup
VANILLA CREAM
- 300g (10oz) firm tofu
- 6 tablespoons maple syrup
- 1 teaspoon vanilla essence
- ¼ cup coconut cream
Method
- Place cream ingredients into a blender and blend until silky smooth.
- To make the coulis: Heat the passionfruit pulp in a hot pan. In a cup mix the arrowroot and cold water and then add to the pan. Add the maple syrup. Stir until it becomes thick. You may need to stir in a little more water if the texture is too gluggy and not pourable.
Layer for each glass as follows:
Top: a mint leaf
- ¼ of the passionfruit coulis
- 2 tablespoons vanilla cream
- ¼ of the peaches
- 2 tablespoons vanilla cream
- ¼ of the mango
Bottom: 2 tablespoons cream
Tip
You can use frozen, pulp or fresh passionfruit. You can use frozen, fresh or canned mango.
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