Muesli Parfait with Seasonal Fruits Compote
Recipe created by Pam Brook – inspired by a similar yummy breakfast at the Byron Beach Café
Cooked by Pam and Eddie for the Electrolux chefs during their visit to Brookfarm.
Serves 6 depending on serving glass size
This recipes uses:
Brookfarm Gluten Free Macadamia Muesli
OR
Brookfarm Toasted Macadamia Muesli
Ingredients
Seasonal Fruits compote
- 1/2 cup of coconut sugar
- 1 punnet each of strawberries, blueberries & raspberries
- Splash of water
Vanilla Honey Infused Yoghurt
- 2 cups natural yoghurt
- 1 tsp organic vanilla bean paste
- 2 tblsp dark honey
- 250g/9oz Brookfarm Toasted Macadamia Muesli (you could substitute the Gluten Free)
Method
Seasonal Fruits compote
- Place fruits and coconut sugar in covered saucepan on low heat with 1 tablespoon water and bring to low simmer. Cook with lid on for 10 minutes or until fruit is tender but still retains it’s shape.
- .Remove from heat and set aside to cool.
Vanilla Honey Infused Yoghurt
- Add honey and vanilla powder to yoghurt, stir through gently with fork
- Return to fridge to set for 15 mins
- In glasses wide enough for good spoon access layer compote, yoghurt and muesli – repeat layers until glass is full finishing with muesli layer on top
- Serve straight away or can be prepared up to 20 mins prior
