Parfait with rosemary and almond sugar bark

Parfait with rosemary and almond sugar bark

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Add Anzac biscuit chunks to this delicious parfait and fresh rosemary for remembrance. This would make a decadent entertainers breakfast or brunch.

The ingredient of Parfait with rosemary and almond sugar bark

  1. 2 large bananas, peeled, sliced
  2. 250g fresh raspberries, or frozen raspberries, thawed
  3. 1 tablespoon maple syrup
  4. 1kg thick Greek yoghurt
  5. 6 Anzac biscuits, coarsely chopped
  6. 70g (1/3 cup) caster sugar
  7. 1 tablespoon fresh rosemary leaves
  8. 1-2 tablespoons natural sliced almonds

The instruction how to make Parfait with rosemary and almond sugar bark

  1. Combine the banana, raspberries and maple syrup in a bowl and gently toss to combine. Set aside.
  2. For the sugar bark, preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Spread the sugar over the paper in a thin, even layer. Bake for 20-25 minutes or until the sugar dissolves and is light golden. Scatter with the rosemary and almond. Set aside for 10 minutes to set and break into shards.
  3. Layer the yoghurt, banana mixture and Anzac biscuit in serving glasses or jars and top with the sugar bark shards.

Nutritions of Parfait with rosemary and almond sugar bark

calories: 462.465 calories
calories: 23.8 grams fat
calories: 14 grams saturated fat
calories: 54.9 grams carbohydrates
calories: 39.4 grams sugar
calories:
calories: 10.4 grams protein
calories: 98 milligrams cholesterol
calories: 216 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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