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 |
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
