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I love puddings that you can honestly say “oh it was nothing” when people tell you how amazing it was, this is definitely one of them. Super easy, simple and the best thing is you can use your left over lime curd on toast, drizzled over ice cream or just eat by the sneaky spoonful!
Ingredients - Serves 4
300ml double thick cream
½ cup lime curd
3 kiwifruit, peeled, diced
6 meringue nests, crushed
4 passionfruit (you’ll need ½ cup fresh pulp)
2 kiwifruit, peeled, sliced (extra)
1 Combine cream and lime curd in a bowl. Spoon 1 tbsp diced kiwifruit into each of 4 parfait glasses. Top with lime curd cream and meringue. Spoon over a little passionfruit.
2 Repeat, forming another layer in each glass and finishing with passionfruit. Put slices of kiwifruit (extra) on top of each parfait. Serve immediately.
Lime Curd
1 Whisk 7 egg yolks, 1 cup caster sugar and 1 cup lime juice (from 8 large limes) in a large heatproof bowl.
2 Place bowl over a saucepan of simmering water, ensuring the water doesn’t touch the base of the bowl. Gradually add 125g diced butter to egg mixture, constantly whisking until melted and well combined. Continue to stir with a wooden spoon for 15–20 minutes or until curd thickens. (Don’t allow to boil or get too hot.)
3 Cool for 5 minutes. Spoon into a sterilised jar. Secure lid when cold and refrigerate for up to 1 month.
Makes 2½ cups. You can make curd using orange, lemon, passionfruit or a combination of citrus juices. Curd is delicious on pikelets, scones and toast.
Source: Mindfood
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