Adapted from Jalna’s original recipe, this parfait makes a very special dessert that looks impressive too!
At a glance
Approx 6 hours, including refrigeration time
Jalna Sweet & Creamy Yoghurt
2/3 cup egg whites
1 cup of caster sugar
1 1/4 tsp cream of tartar
1 tsp vanilla bean paste
Pinch of Sea Salt
2 x 670g jars Garden Fresh Pitted Cherries, very well drained and chopped into random sized pieces
175g Pistachio nuts, toasted
Place a saucepan 1/3 full of water over a medium heat and bring to the simmer. Place the eggs, sugar, cream of tartar, vanilla beans and salt into a metal bowl. Place the bowl over the sauce pan to form a double boiler.
Mix the ingredients in the bowl, stirring often until the mixture reaches and holds at 79 deg C.
Place the mixture into the bowl of a stand mixer and whip until firm peaks, it should take around 5 minutes. This can also be done with a hand mixer or by hand.
In a large mixing bowl combine the yoghurt and the egg whites, mix until smooth. Add the cherries and pistachios, saving a little of each for the top of the parfait, gently fold through the parfait base until evenly mixed. Place the mixture into a baking paper lined loaf tin.
Sprinkle the extra cherries and pistachios on top of the parfait
Freeze for at least 6 hours until parfait is totally set
To serve cut slices of parfait with a warm knife. Store parfait in fridge and eat whenever you like!