Rich, creamy and very luxurious, this not-too-sweet parfait is a great addition to an after-dinner cheeseboard. Save time and effort by skipping unmoulding and place phyllo on top of parfait, if you like. 

Olive oil & sea salt parfait  

Makes 8  

Ingredients

For the parfait  

1½ sachets (15g) gelatine powder
¼ cup (60g) caster sugar
4 tsp (20g) water
7 (108g) large egg yolks 
⅔ cup (120g) extra virgin olive oil
½ tsp (3g) sea salt 
⅖ cups (250g) cold whipping cream

For the phyllo base 

¼ cup (40g) caster sugar 
Pinch salt 
2 tsp (10ml) ground cinnamon 
2 oranges, zested 
3 sheets phyllo pastry, defrosted 
3-4 Tbsp (30-40g) unsalted butter, melted

For the candied orange  

1 orange
½ cup (100g) sugar 
½ cup (125ml) water
Honey, to serve  

Method

1. Add 3-4 Tbsp water to the gelatine and set aside for 5 minutes. 
2. Cook the sugar and water in a pot on a medium heat. 
3. Meanwhile, whisk the egg yolks until light and fluffy. 
4. Once the sugar is at soft ball stage, slowly pour the sugar mixture into the egg yolks, in a thin and steady stream, while whisking constantly. 
5. Once all the syrup is added, keep whisking until the mixture has cooled down to room temperature. 
6. While whisking add the olive oil in 3 batches, ensuring the previous batch is incorporated before adding more. 
7. Add the sea salt and continue to whisk until the mixture looks smooth and glossy. 
8. Whip the cream to soft peaks and set aside in the fridge. 
9. Melt the sponged gelatine over a double boiler or for about 5-8 seconds in the microwave. 
10. Gently fold the cream and gelatine into the egg mixture, using a large metal spoon. Be careful not to deflate the mixture. 
11. Transfer the parfait mixture to a piping bag and pipe into a silicone mould of your choice. We used a 3cm x 12cm rectangle. 
12. Tap the mould gently on the counter to release any air bubbles. Place in freezer. 
13. For the phyllo base, preheat the oven to 180°C. Line a baking tray with baking paper and spray with non-stick spray. 
14. Combine the sugar, salt, cinnamon and orange zest.
15. Place a phyllo sheet on a clean work surface, brush with melted butter and sprinkle with the sugar mixture. Repeat the process with the remaining phyllo sheets. 
16. When the last phyllo sheet is layered, brush one half of the top with butter and sprinkle with the remaining sugar mix. Fold the phyllo sheets in half and press down slightly.
17. Cut the phyllo into the shape and size of your parfait mould’s bases.
18. Transfer the phyllo bases to the prepared baking tray, weigh down and bake for about 20-25 minutes or until crisp and golden. Allow to cool. 
19. To make the candied orange garnish, thinly cut the orange peel in strips. 
20. Boil the sugar and water in a pot for 5 minutes, add the orange peel and continue to cook for about 10-15 minutes. 
21. Remove the candied peel from the syrup and allow to cool completely. 
22. Once the parfaits are set, unmould and place on the bases. 
23. Garnish with candied orange and a drizzle of honey.

Good to know: Soft ball stage is when sugar is cooked to 115°C. To test if the sugar is at the correct temperature, add a drop of sugar syrup to cold water. If it turns into a pliable soft ball, then it’s at the correct temperature. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Lemon olive oil cake

The post Olive oil & sea salt parfait   appeared first on MyKitchen.

If you are a lover of healthy but also delicious food, this dessert-style breakfast, chia and fig parfaits has your name on it..

SERVES 2 // COOK TIME 10 min

INGREDIENTS
½ cup chia seeds
1 cup double-cream yoghurt
4 figs, sliced
¼ cup roast cashews, chopped
2 tbsp honey

METHOD
1. Mix the chia seeds with ½ yoghurt. Add a little milk if the mixture is too stiff.
2. Layer chia pudding, yoghurt, sliced figs and roast cashews in glasses. Drizzle with honey.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

The post Chia seeds and fig parfaits appeared first on MyKitchen.

Can you believe that this magnificent breakfast parfait only needs five ingredients? Make it for the whole fam, and then some!

SERVES 10 // COOKING TIME 15 min

INGREDIENTS
1 kg granola with dried fruit
1 kg plain yoghurt
1 tin berry jam
1 kg mixed berries
Handful edible flowers

METHOD
1. Spread 1 cup granola in the bottom of a large trifle bowl. Top with 1 cup yoghurt.
2. Swirl 2 tablespoons berry jam through the yoghurt and top with 1 cup berries.
3. Continue layering in this way until your trifle bowl is full and your ingredients are used up.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

This bacon and egg pie makes another tasty morning recipe!

The post Make this giant breakfast parfait for the whole family appeared first on MyKitchen.

Mini brekkie cups are the best! These vitamin C parfait cups with lemon yoghurt, orange granola and grapefruit pack amazing nutrients to get you going, while also having that perfect bitter-sweet taste.

SERVES 8 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the granola
3 cups oats
¼ cup almond butter
¼ cup coconut
¼ cup almonds, chopped
5 tbsp honey
5 tbsp olive oil
For the yoghurt
3 cups low-fat plain yoghurt
1 lemon, zested and juiced
¼ tsp vanilla essence
To serve
3 grapefruits, segmented and zested
3 tbsp honey

METHOD
For the granola
1. Preheat oven to 160°C. Mix all ingredients until well combined.
2. Spread evenly over a baking tray and bake for 30 minutes, shuffling after 15 minutes.
3. Do not mix. Allow to cool completely in the tray.
For the yoghurt
1. Mix everything together and place in the fridge.
To serve
1. Break up the granola and sprinkle 3 tablespoons at the bottom of each glass. Add 3 tablespoons of yoghurt and a final layer of granola. Finish off by topping with grapefruit segments and zest, and a drizzle of honey.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto//HMimages.co.za

The post Vitamin C parfait with lemon yoghurt, orange granola and grapefruit appeared first on MyKitchen.