NO-CHURN MANGO AND MACADAMIA PARFAIT

NO-CHURN MANGO AND MACADAMIA PARFAIT

Serves 8

INGREDIENTS

  • 1/2 cup (80g) roasted macadamia nuts, roughly chopped
  • 1 tsp. vanilla bean paste
  • 400 g ricotta
  • 2/3 cup (230g) honey
  • 2 cup (560g) greek-style yoghurt
  • 200 g mango, cut into 1 cm cubes (about 3 medium mango cheeks)
  • 2 tablespoon honey, extra
  • 2 sliced mangos, extra

METHOD

  1. Line the base of a 10.5cm x 23.5cm terrine or loaf pan with baking paper, extending the paper over two long sides.
  2. Add ricotta, yoghurt, vanilla bean paste and honey to a food processor and process until smooth. Transfer mixture to a large bowl.
  3. Fold in chopped nuts and mango. Spoon mixture into pan; smooth top. Cover with foil. Freeze for 8 hours or overnight until firm.
  4. Wipe base and sides of pan with a warm cloth. Turn parfait onto a chopping board; cut into slices. Divide slices among shallow serving dishes. Stand for 10 minutes before serving, drizzled with extra honey.

You will need to start this recipe a day ahead. Cut the parfait with a large straight-bladed knife