This one is for or all the boba tea fans. Popping pearls add a fun layer to this ultimate summer dessert. It’s a mix and match affair, so feel free to wander from the recipe and let your imagination run free.
6
Serves
20m
Prep
30m
Cook
Ingredients
For the peach iced tea syrup
- 500ml peach iced tea
- 1 cup sugar
For the parfait
- 500g stone fruit (apricots, white nectarines, peaches)
- 300ml thickened cream
- 20g icing sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fruit popping pearls (we used passionfruit, mango and cherry)
- 600ml passionfruit gelato
- Cherries to serve (optional)
Method
1. To prepare
For the syrup (this can be made in advance and keeps for up to a week in the fridge), heat the peach iced tea and the sugar in a saucepan, stirring until the sugar has dissolved. Simmer for 5 minutes until slightly thickened. Remove from the heat and set aside to cool.
Seed and finely dice the stone fruit, transfer to a bowl and drizzle with the peach iced tea syrup.
2. To make the meringue
Whip the cream, sugar and vanilla extract together until soft peaks have formed.
3. To assemble the parfait
Layer the stone fruit, cream, meringues, popping pearls, and gelato into serving glasses. Finish with a dollop of cream and a cherry on top.
Featured in Summer 23/24
