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E GE A T LT H Y H CHOCOLATE COCONUT PARFAIT See page 105 for more about refined-sugar substitutes and alternatives. 92 | Fresh Living – Spring 2021 89-Desserts COR 2.indd 92 Chill 1 can (400ml) coconut milk in the fridge. Line a 30cm loaf tin with two layers of clingfilm. Heat ½ cup (100g) brown sugar or xylitol or Sweetly sugar substitute and 2 Tbsp (30ml) water in a pot over medium heat. Simmer until it becomes syrupy and reaches 112°C. (No thermometer? Drop a dab of the syrup on a cold plate – it should create a thread when pulled between your fingers). Whisk 4 egg yolks using an electric mixer for 6 minutes or until light and pale. Pour a thin stream of syrup down the side of the egg mixture, while motor is running, and whisk until thick, pale and foamy. Halve the mixture. Fold 1 slab (100g) melted dark chocolate into one half of mixture and ½ can (200ml) coconut cream into the other. Skim solid cream from chilled coconut milk (discard liquid). Whip coconut cream to stiff peaks, halve and gently fold into both mixtures until smooth. Pour chocolate mixture into loaf tin and freeze until just set. Add coconut layer and freeze until fully set. Unmould and serve, with toasted coconut flakes and drizzled dark chocolate. SERVES 10-12 pnpfreshliving.com 2021/08/20 14:20 WINE PRICES CORRECT AT TIME OF GOING TO PRINT AND MAY BE SUBJECT TO CHANGE This mousse-like frozen treat gets better with every bite!

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