Woodruff – Parfait
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g natural yohurt, whole milk
- 2 tablespoon sugar
- 8 tablespoon syrup (woodruff syrup)
- 250 ml whipped cream
- 1 mango (s)
- 3 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Mix 150 g whole milk yoghurt, 2 tablespoons sugar and 8 tablespoons woodruff syrup. Beat 250 ml whipped cream with the whisk of the hand mixer until stiff. Carefully fold into the yogurt mixture. Line a baking dish (approx. 25 x 15 cm) with cling film and pour in the cream mixture. Min. Freeze for 3 hours.
- Peel 1 ripe mango and cut the pulp from the stone. Put together with 3 tablespoons of lemon juice in a tall container and puree with the cutting stick.
- Take the parfait out of the freezer 15 minutes before serving. Let thaw for 10 minutes, then cut into 8 cubes and serve with the mango sauce.
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