Raspberry, White Nectarine, Lemon Curd and Limoncello Parfaits

, from Issue #21. September, 2015
Photography by Aaron McLean.
Raspberry, White Nectarine, Lemon Curd and Limoncello Parfaits

Serves: 6-8


1-2 punnets raspberries 
2 white nectarines, sliced
150 grams crisp cantucci or biscotti
6 tablespoons limoncello
1 cup cream
1 tablespoon icing sugar

1 cup thick plain yoghurt
1⁄2 cup lemon curd*
2 tablespoons limoncello
2 tablespoons flaked almonds, toasted

Six parfait or wine glasses


Put the biscuits in a plastic bag and roughly break up with a rolling pin, keeping them quite chunky. Divide between the glasses.

Place most of the raspberries and all of the nectarines on top of the biscuits, reserving a few raspberries for garnish. Pour 1 tablespoon of limoncello into each glass.

Whip the cream and icing sugar to soft peaks then fold in the yoghurt. Gently stir in the lemon curd and remaining limoncello.

Spoon the mixture into the glasses and top with the reserved raspberries and toasted almonds. Dust with icing sugar. 

* Good quality lemon curd is available from gourmet food stores or good supermarkets.

Fresh, peeled and sliced peaches, strawberries, blackberries and blueberries can be used instead.

Christmas menu: Serve with Prawns in Bacon with Mango and Avocado SaladPeppered Eye Fillet with Pecorino and Herb Dressing, Turkey Breast with Spinach and Tarragon StuffingSummer Salad with Lemon Dressing and Roast Potatoes with Cherry Tomatoes and Olives.