Toasted Muesli Parfait with Olive Oil Lemon Curd
TIME
15 minutes
SERVES
2-4
CREATED BY
Dr Joanna McMillan | Good Chef Bad Chef
SUMMARY
ideal for a quick breakfast or a light dessert
Ingredients
For the Olive Oil Lemon Curd
-½ cup freshly squeezed lemon juice (about 2-3 lemons)
-Zest of 1 lemon
-¼ cup honey or maple syrup
-2 large eggs
-¼ cup extra virgin olive oil (light-flavoured works best)
For the Parfaits
-1½ cups Greek yoghurt (plain, unsweetened)
-1 cup Toasted macadamia cranberry muesli
-1 cup fresh blueberries
-Extra lemon zest & fresh mint, for garnish (optional)
Method
- In a small saucepan, whisk together the lemon juice, lemon zest, honey, and eggs until smooth. Place the saucepan over medium-low heat, stirring constantly.
- Gradually drizzle in the extra virgin olive oil while continuing to stir, allowing the mixture to slowly thicken. This should take about 5-7 minutes. The curd is ready when it coats the back of a spoon.
- Remove from heat and let the curd cool. It will continue to thicken as it cools. Transfer to a jar or container and store in the fridge until ready to use. It will keep for up to a week.
- In serving glasses or jars, layer a spoonful of Greek yoghurt at the bottom of each glass. Add a layer of the toasted macadamia and cranberry muesli on top of the yoghurt.
- Add a spoonful of the cooled lemon curd on top of the muesli, followed by a few blueberries. Repeat the layers until the glass is full, finishing with a final sprinkle of granola and a handful of blueberries on top.
- Garnish each parfait with a bit of lemon zest and a sprig of fresh mint. Serve immediately.
Keep baking
