Iced Coconut and Lime Parfait
- 300ml water
- 160gr caster sugar
- 3 lime zest
- 3 egg yolks
- 3 limes, juiced
- 3 egg whites
- 1 tblspn caster sugar
- 200ml coconut cream
- Whisk the egg yolks and lime juice together until frothy, paler and lighter.
Whisk the egg white and sugar together until whipped and firm.
Whisk the sugar syrup into the egg yolk mix.
Whisk ¼ of the meringue into the egg yolk and syrup mix.
Fold in the remainder of meringue, being very careful not to loose any air and lightness.
Fold in the coconut milk.
Spoon into a loaf tin lined with cling film.
Freeze for at least 4 hours or until set.
Cut slices off with a hot knife and serve.
GARNISH with homemade biscuits and fruit jelly – enjoy!