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.
Keep up to date with news by signing up to nzmcd.co.nz's free newsletter or by liking us on Facebook
