Penny sweet parfait
- November 2013
- Serves 10
- Takes 25 minutes to make, plus 7-8 hours freezing
This dessert recipe, made from classic penny sweets, will become a firm favourite children and adults alike.
- 20g fat (11.3g saturated)
- 4.1g protein
- 20.9g carbs (16.8g sugars)
- 0.2g fibre
- 0.1g salt
Some of the sweets will be hard when you serve this pudding, so watch your teeth – but they’ll soon soften in the mouth.
The parfait will keep in the freezer for 1 month. Remove 5 minutes before serving.
To freeze leftover egg yolks, add a pinch of salt, whisk lightly with a fork and pour into ice cube trays. Defrost as needed to make mayonnaise or hollandaise.
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