Iced tutti frutti parfait
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2
With strawberry, kiwi and pineapple, this bright and colourful layered fruit parfait is perfect for a school holiday treat.
Ingredients
- 200g/7oz frozen strawberries, semi-defrosted
- 2 tbsp maple syrup
- 1 kiwi fruit, peeled and cut into bite-size chunks
- 150g/5½oz tinned pineapple chunks (in juice)
- 1 tsp chia seeds
- 1 lime, juice only
- 2 tsp rosewater
- 6 tbsp crushed ice
- 300g/10½oz soured cream or kefir yoghurt
- 2 tbsp chopped pistachios
Method
To make the iced tutti frutti parfait, put the strawberries into a bowl with the maple syrup, then use a potato masher to give the fruit and syrup a good smash; it should start releasing syrupy juice.
Add the kiwi fruit and pineapple to the strawberry syrup along with the chia seeds, lime juice and rosewater. Give the mixture a good smash with the masher to break the fruit down a little and help it release some of its juices.
To assemble the parfait, layer the crushed fruit with the ice in two tall glasses and top each with a tablespoon of soured cream or yoghurt. Repeat the process twice more to create three layers or iced fruit and cream.
Top with the pistachios and serve immediately before the ice melts.
Recipe tips
Rosewater varies tremendously in strength, and some widely available versions are more like extracts. You may need far less than stipulated in the recipe to suit your taste. Go slowly, adding a quarter of a teaspoon at a time. You can always add more, but you can't take away!
