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Vaalia Lemon Yoghurt Parfait with Orange Sauce - NEW!

Vaalia Lemon Yoghurt Parfait with Orange Sauce - NEW!
Description
Serves: 6

An elegant dessert with a zesty tang.

Handy Hint:

You can substitute dariole moulds with small teacups or glasses

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Ingredients

  • 335g (1 ½ cup) castor sugar
  • 4 egg yolks
  • 400g (1 2/3 cup) Vaalia Lemon Crème yoghurt
  • 185ml (3/4 cup) light thickened cream
  • Grated rind of a lemon
  • Juice of 2 oranges
  • 6 sprigs of mint (to garnish)

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Directions

  1. Place 110g (1/2 cup) of sugar in a saucepan with 100ml water. Bring to the boil over high heat, and then turn heat to low and simmer for 2-3 minutes. Allow to cool.
  2. In a large bowl, beat egg yolks with an electric mixer until pale. Slowly add cooled sugar syrup. In a separate bowl, whip cream until soft peaks form and fold in egg mixture, yoghurt and lemon rind.
  3. Spoon into 6 lightly greased dariole moulds*, and freeze for at least 4 hours, or until firm.
  4. Place remaining sugar and 1 cup of water in a saucepan. Stir over low heat until dissolved, and then simmer for 5 minutes.
  5. Add orange juice to sugar syrup, simmer for a further 2 minutes, and then cool completely.
  6. To serve, spoon orange syrup over parfaits, and garnish with season berries and a spring of mint if desired.