By Isla Rechner
@islacookscapetown_
This light, zesty dessert captures the brightness of spring – lime posset whipped into a creamy frozen parfait, paired with delicately torched meringue and crisp toasted coconut flakes. Citrus-poached melon brings a soft, floral sweetness that balances the dish with freshness and finesse. A clean, elegant way to end a springtime meal.
Lime Posset Parfait Torched Meringue Toasted Coconut Flakes Citrus Poached Melon To Serve
Ingredients
Instructions
1.Gently heat the cream, sugar and lime zest in a saucepan. Bring to a simmer and stir until sugar dissolves.
2.Let it bubble gently for 2 minutes, then remove from the heat.
3.Stir in the lime juice and allow to cool slightly.
4.Fold in the Greek yoghurt until smooth and combined.
5.Pour into a lined loaf tin or silicone moulds and freeze until set (at least 4-6 hours or overnight).
6.Before serving, let it sit at room temperature for 5-10 minutes for easier slicing and unmoulding.
1.Heat egg whites and sugar gently over a double boiler until sugar has dissolved.
2.Whip using a stand mixer or handheld mixer until thick and glossy.
1.Bake coconut flakes in a 160°C oven until lightly golden.
1.In a small pan, gently warm the orange and lime juice with honey and thyme.
2.Pour the hot liquid over the melon balls.
3.Cool in the syrup and chill until ready to plate.
1.Place a spoonful of the meringue on the base of the plate in a swooping motion.
2.Torch using a blow torch until lightly golden.
3.Place a rectangle of the parfait in the centre.
4.Garnish with melon balls and toasted coconut flakes.