Ingredients
9 total- 300 ml of cream, very lightly whipped
- 250 g of lemon curd
- 50 g of melted butter
- 450 g of caster sugar, 350g for the parfait and 100g or the sauce
- 4 egg yolks
- 300 g of thick greek yoghurt
- 1 orange, zest and juice
- 100 g of marmalade
- 225 g of shortbread biscuits, 150g for the base and 75g crumbled for the parfait
Method
9 stepsStep 1
Pulse the shortbread biscuits in a food processor until they turn to crumbs, and then mix the crumbs with the melted butter.
Step 2
Spoon into the bottom of a 1lb loaf tin, lined with cling film. Press the crumbs down with the back of a spoon. Put into the fridge to firm up while you make the parfait.
Step 3
Boil 100g sugar and 100ml water for 3 minutes, then leave to cool slightly.
Step 4
Beat the egg yolks with an electric mixer for about five minutes, until they are pale.
Step 5
Add the sugar syrup to the yolks slowly, whilst still whisking.
Step 6
In a separate bowl, combine the cream and yoghurt, then add the egg mixture. Fold the lemon curd and crushed shortbread biscuits through the cream.
Step 7
Spoon into the loaf tin on top of the biscuit layer. Freeze for at least 4 hours, then slice with a hot knife.
Step 8
To make the marmalade sauce, boil the sugar and 100ml water together with the orange zest and juice for 3 minutes, take off heat, then stir in the marmalade
Step 9
Serve a slice of parfait with the sauce spooned over the top.