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Rippled cherry and Greek yoghurt parfaits with honey-roasted almonds

Name: Rippled cherry and Greek yoghurt parfaits with honey-roasted almonds
Cook time: 40 min
Yield: 4
Ingredients: CHERRY COULIS; 480g cherries, pitted; 90g brown sugar; 180ml (¾ cup) berry juice; seeds of 1 vanilla pod; 100g whole unsalted almonds; 30ml (2 tbsp) honey; 1kg Greek yoghurt

January 17, 2018 (Last Updated: January 15, 2018)

This is the ultimate breakfast in a glass – so decadent!

Recipe and styling by Illanique van Aswegen

Photograph by Adel Ferreira

Print Recipe

Rippled cherry and Greek yoghurt parfaits with honey-roasted almonds

Serves: 4

Cooking Time: 40 mins

Ingredients

CHERRY COULIS
480g cherries, pitted
90g brown sugar
180ml (¾ cup) berry juice
seeds of 1 vanilla pod
100g whole unsalted almonds
30ml (2 tbsp) honey
1kg Greek yoghurt

Instructions

For the cherry coulis, place all of the ingredients in a small saucepan and bring to a boil. Turn down the heat and allow to simmer over medium heat until thickened, 10 – 15 minutes. Remove from heat and allow to cool completely. Preheat the oven to 180°C.

Place the almonds on a lined baking tray and drizzle over the honey. Bake for 10 minutes. Remove from oven and allow to cool.

To assemble the parfaits, add a bit of yoghurt to each glass. Drizzle some coulis on top and then a bit of yoghurt again. Continue layering it and then, lastly, scatter over the nuts.

Notes

Turn this into a great and super-easy dessert by firstly adding some Madeira cake cubes to the bottom of the glass and then layering the yoghurt and coulis on top.