A delightful parfait featuring the tanginess of kiwi curd, the freshness of diced kiwis, and the burst of flavor from raspberries, all layered with creamy plain yogurt.
Ingredients: 1 cup plain yogurt. 2 ripe kiwis, peeled and diced. 1/2 cup raspberries. For Kiwi Curd:. 3 kiwis, peeled and pureed. 1/2 cup sugar. 2 tablespoons lemon juice. 2 tablespoons unsalted butter. 3 large egg yolks.
Instructions: In a saucepan, combine kiwi puree, sugar, and lemon juice over medium heat. Stir in butter until melted and the mixture is well combined. In a separate bowl, whisk egg yolks. Gradually add a small amount of the kiwi mixture to the yolks, whisking constantly. Pour the egg mixture back into the saucepan and cook over low heat, stirring continuously, until the curd thickens. Remove from heat and let it cool. In serving glasses or bowls, layer plain yogurt, diced kiwis, raspberries, and kiwi curd. Repeat the layers until the glasses are filled. Top with additional kiwi curd, raspberries, and a slice of kiwi for garnish. Chill in the refrigerator for at least 30 minutes before serving.
Prep Time: 15 minutes
Cook Time: 15 minutes
Crux Trumphalis
