Copha Vegetable Shortening
This classic ingredient is a well-know ingredient for many sweet treats such as the beloved chocolate crackle.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Mango Sorbet Layer
Vanilla Yoghurt Parfait
Crackle Mix
Method
Mango Sorbet Layer
- Grease and line the base and two sides of a 21cm x 10cm x 7cm (base measurement) loaf tin with baking paper, leaving a 5cm overhang.
- Place sorbet into a large bowl. Stir to soften. Spoon into the base of tin. Smooth top. Freeze for 1-2 hours or until frozen solid.
Vanilla Yoghurt Parfait
- Beat cream and vanilla bean paste together with electric beaters to soft peaks. Add sweetened condensed milk, yoghurt, Copha, lime zest and juice. Beat on low speed until well combined.
- Spoon on top of mango sorbet layer and smooth the top. Freeze overnight.
Crackle Mix
- On the day of serving, combine the Copha, Rice Bubbles, coconut and icing sugar in a bowl. Mix well. Spoon 1 ½ cups of the crackle mixture onto the top of the frozen vanilla yoghurt layer. Flatten gently using the back of a spoon. Return to the freezer. Set aside remaining crackle mixture for serving.
- Move parfait from freezer to fridge one hour before serving. Invert onto a serving platter. Combine remaining crackle mixture with nuts and flaked coconut. Top parfait with the crackle nut mixture. Slice and serve.
Tips & Hints:
- Mango sorbet is available in the freezer section of most large supermarkets. To soften, leave at room temperature for approx. one hour.
- Finished parfait will melt if left in the fridge for longer than an hour. Return to the freezer if you are delayed in serving.
- You can prepare and freeze the parfait, without crackle, up to 5 days ahead.
- If crackle mixture is too hard to combine with nuts and coconut, place in the microwave for 10-20 seconds to soften.
Mango Sorbet Layer
- Grease and line the base and two sides of a 21cm x 10cm x 7cm (base measurement) loaf tin with baking paper, leaving a 5cm overhang.
- Place sorbet into a large bowl. Stir to soften. Spoon into the base of tin. Smooth top. Freeze for 1-2 hours or until frozen solid.
Vanilla Yoghurt Parfait
- Beat cream and vanilla bean paste together with electric beaters to soft peaks. Add sweetened condensed milk, yoghurt, Copha, lime zest and juice. Beat on low speed until well combined.
- Spoon on top of mango sorbet layer and smooth the top. Freeze overnight.
Crackle Mix
- On the day of serving, combine the Copha, Rice Bubbles, coconut and icing sugar in a bowl. Mix well. Spoon 1 ½ cups of the crackle mixture onto the top of the frozen vanilla yoghurt layer. Flatten gently using the back of a spoon. Return to the freezer. Set aside remaining crackle mixture for serving.
- Move parfait from freezer to fridge one hour before serving. Invert onto a serving platter. Combine remaining crackle mixture with nuts and flaked coconut. Top parfait with the crackle nut mixture. Slice and serve.
Tips & Hints:
- Mango sorbet is available in the freezer section of most large supermarkets. To soften, leave at room temperature for approx. one hour.
- Finished parfait will melt if left in the fridge for longer than an hour. Return to the freezer if you are delayed in serving.
- You can prepare and freeze the parfait, without crackle, up to 5 days ahead.
- If crackle mixture is too hard to combine with nuts and coconut, place in the microwave for 10-20 seconds to soften.
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