This is the ultimate breakfast in a glass – so decadent!
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Rippled cherry and Greek yoghurt parfaits with honey-roasted almonds
- 480g cherries, pitted
- 90g brown sugar
- 180ml (¾ cup) berry juice
- seeds of 1 vanilla pod
- 100g whole unsalted almonds
- 30ml (2 tbsp) honey
- 1kg Greek yoghurt
For the cherry coulis, place all of the ingredients in a small saucepan and bring to a boil. Turn down the heat and allow to simmer over medium heat until thickened, 10 – 15 minutes. Remove from heat and allow to cool completely. Preheat the oven to 180°C.
Place the almonds on a lined baking tray and drizzle over the honey. Bake for 10 minutes. Remove from oven and allow to cool.
To assemble the parfaits, add a bit of yoghurt to each glass. Drizzle some coulis on top and then a bit of yoghurt again. Continue layering it and then, lastly, scatter over the nuts.
Turn this into a great and super-easy dessert by firstly adding some Madeira cake cubes to the bottom of the glass and then layering the yoghurt and coulis on top.