Spa Cuisine Thailand - Mango and Yoghurt Parfait with Pomegranate Granita

Mango and Yoghurt Parfait with Pomegranate Granita

Method
In a mixing bowl, whisk the brown sugar, flour and butter until blended evenly, then bake at 160°C for 13 minutes. Chill the pomegranate water at -18°C until it is frozen but not solid. Mix the yoghurt, honey, water and gelatin together then put in a glass. Chill for 2 hours. Place the diced mango in a glass and top, first with the baked mix and then the iced pomegranate water.

Nutrients Per Piece

Energy 138.3 kcal
Protein 2.7 g
Carbohydrate 19.8 g
Fat, Total 5.8 g

Spa Cuisine recipe - Desserts

Ingredients

  • 50 g Yoghurt
  • 10 g Honey
  • 10 g Water
  • 1 sheet Gelatin
  • 20 g Mango, diced
  • 50 g Pomegranate water
  • 30 g Rice flour
  • 5 g Brown sugar
  • 10 g Butter

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