Clementine Yogurt Parfaits W Ginger Syrup Recipes

CLEMENTINE GREEK YOGURT PARFAITS

Steps:

• Remove rind from all the clementines and slice into thin rounds.
• Combine cacao nibs and Hemp Hearts in a small bowl.
• Using four small glass containers layer ingredients starting with a few clementine slices, a layer of Greek yogurt (about ¼ cup), a sprinkle of the Hemp Heart and cacao nib mixture and then a drizzle of honey. Add one more layer of each ingredient. Top each parfait with one clementine slice, fresh mint leaves and an extra drizzle of honey. Enjoy right away or cover the containers and store in the fridge until ready to eat.

YOGURT PARFAIT CRULLER

Steps:

• For the spiced crullers: Spray the parchment paper with nonstick cooking spray, then cut into 4-inch squares. Set aside.
• Combine the butter, sugar and salt with 375 grams water in a small pot and bring to a boil. Lower the heat and add the flour. Stir with a wooden spoon until your muscles are tired and some of the moisture has evaporated. Stir for at least 1 minute, not allowing the dough to stick to the bottom of the pot.
• Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed to cool.
• Whisk together the whole eggs and egg whites in a separate bowl.
• Once the dough is no longer hot to the touch and no longer gives off steam, turn the mixer to low speed and add the eggs, 1 tablespoon at a time, being sure to let each addition incorporate fully before adding the next. Scrape down the side of the bowl between additions.
• Transfer the dough to a pastry bag fitted with the large star tip. Pipe a circle onto a parchment square, letting the ends meet but not overlap. Repeat with the remaining dough.
• For the spiced sugar: Stir together the sugar, cinnamon and nutmeg in a small bowl.
• In a large Dutch oven, bring several inches oil to 370 degrees F. Carefully slide 4 crullers into the oil and fry until fully browned, 1 1/2 minutes per side. Transfer to the bowl of spiced sugar and coat both sides; transfer to a cooling rack. Repeat with remaining crullers. Cool, 5 minutes.
• For the yogurt topping: Beat together the cream and jam with an electric mixer on high until soft peaks form. Fold the yogurt into the whipped cream, then fold in the zest. Transfer to a pastry bag fitted with a round tip or use a spoon to drop dollops into the middles of the crullers.
• For the granola topping: Preheat the oven to 375 degrees F. Combine the bran flakes, oats, pumpkin seeds, cinnamon, ginger, nutmeg and salt in a medium bowl.
• Heat the cream, brown sugar and butter in a saucepan until the butter is melted and the sugar has dissolved. Pour over the dry ingredients, and stir to mix. Transfer to a cookie sheet and bake until golden, about 30 minutes. Let cool completely, then break up into bits.
• Drizzle the crullers with some jam or honey, then sprinkle with granola bits and some zest.

GREEK YOGURT PARFAIT WITH GINGER CANDIED PUMPKIN, BERRIES AND PUMPKIN SEED PECAN GRANOLA

Steps:

• Preheat the oven to 300 degrees F.
• Toss the oats, pecans, pumpkin seeds, sesame seeds, vegetable oil, maple syrup and 1 teaspoon brown sugar together in a mixing bowl. Season with salt and cracked black pepper. Spread evenly on a baking sheet and bake for 1 hour. Let cool, then crumble.
• Add the squash, ginger, remaining 1/2 cup brown sugar and 1/2 cup water to a small saucepot. Boil until the squash is tender, then let cool. Mix the squash with the berries and dress in the ginger syrup.
• Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.

CLEMENTINES IN GINGER SYRUP

Steps:

• Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.
• Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.
• Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).

MAKE-AHEAD GREEK YOGURT PARFAIT

Steps:

• Combine yogurt, sweetener, and vanilla extract in a large bowl. Stir well.
• Place 1 cup of frozen fruit in each of 8 plastic cups. Top each with 1/2 cup yogurt mixture. Store in the refrigerator until needed.
• Top each cup of fruit and yogurt with 1/4 cup granola before eating.

YOGURT PARFAIT

Steps:

• In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.

ICED CLEMENTINE PARFAIT

Steps:

• Heat the milk slowly until it almost reaches boiling point and while the milk is heating, whisk the eggs and sugar together in a medium sized bowl.
• Pour the hot milk over the eggs and sugar and stir together; return the milk mixture to the pan and cook over a low heat, stirring continuously until the mixture has thickened to a custard that is thick enough to coat the back of a spoon; remove from heat and sieve and leave to cool while you prepare the clementines.
• Grate the rind and squeeze the juice from 6 clementines, then add both to the custard; remove the peel and pith from 2 more clementines, chop into small pieces and add to the custard.
• Whisk the cream until it stands in soft peaks, stir the cream into the custard and mix until smooth.
• Line a 900g (2lb) loaf tin with cling film; pour the custard into the prepared tin and freeze for at least 6 hours or overnight.
• TO SERVE: About 10 minutes before serving, remove the parfait from the freezer; remove the pith, peel and pips from the remaining clementines and separate into segments; turn out the parfait onto a serving dish, peel away the cling film and decorate the top of the parfait with some of the clementine slices.
• Melt the chocolate and drizzle over the parfait; serve cut in slices with any remaining clementine segments.

STICKY CLEMENTINE & GINGER PUDDINGS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Juice one of the clementines and set aside. Peel the other two, reserving the peel. Slice the clementines into thick rounds. Using a teaspoon, scrape away the pith from the reserved peel, then finely chop the peel.
• Grease 6 individual pudding basins, drizzle 1 tbsp golden syrup into each, add a slice of clementine, then set aside.
• In a bowl, cream the butter and sugar together until pale, then add the eggs. Fold in the flour, almonds, ground ginger and chopped peel, then fold through the juice and chopped ginger. Divide the mixture between the basins, then cover each tightly with a greased hat or foil.
• Place the puddings in a roasting tray, half fill the tray with boiling water from the kettle, then cook in the oven for 30 mins until puffed up. The puddings can be made up to 2 days ahead and reheated in a steamer or in the microwave. Turn out onto plates and serve with cream or custard.

CLEMENTINE YOGURT PARFAITS W GINGER SYRUP

Steps:

• Make syrup by combining sugar ginger and 3 TBS. water in sauce pan.Boil, then simmer approx. 5 min, or until slightly thickened. stir in a squeeze of oj, or clementine juice. remove ginger and cool syrup. In glasses layer yogurt, crushed gingersnaps, clementines, repeat and finish with a dollop of yogurt. pour about 4 TBS. of cooled gingered syrup over all, and top with a couple whole gingersnaps. Serve immediately, do not prepare too far ahead, gets watery!