Oat milk parfait, malt syrup & ‘baci’

Oat milk parfait, malt syrup & ‘baci’

By
From
Nordic Light
Serves
8
Prep
20 mins
Cooking time
25 mins
Photographer
Simon Bajada

I love this dessert – it’s like a sweet, but frozen, oat and banana porridge, while the maple and malt makes an awesome sauce that resembles a caramel sauce. Paired with hazelnuts and dark chocolate you can’t go wrong.

Ingredients

Quantity Ingredient
1 litre oat milk
300g silken tofu, drained
175g runny honey
1/4 teaspoon ground cinnamon
2 bananas, peeled and cut into thirds

‘Baci’

Quantity Ingredient
100g hazelnuts
100g dark chocolate (70% cocoa solids), broken into rough pieces
1 tablespoon bee pollen

Syrup

Quantity Ingredient
1 tablespoon dark malt powder
100ml maple syrup

Method

  1. Line a 600 g loaf tin with plastic wrap.
  2. First make the parfait. Add the oat milk to a heavy-based saucepan, bring to a simmer and cook over a low heat for 20–30 minutes, or until reduced by two-thirds. Remove from the heat, strain through a fine-mesh sieve and transfer to the refrigerator to cool (this will take at least 20 minutes).
  3. Once cool, pour the reduced milk into a food processor, add the tofu, honey, cinnamon and bananas and blend everything together until very smooth. Spread into the prepared loaf tin and freeze overnight.
  4. The next day, preheat the oven to 180°C.
  5. For the ‘baci’, spread the hazelnuts on a baking tray and bake for 5 minutes, or until the skins are dark brown and beginning to split. Watch carefully as they will burn easily. Tip the nuts off the tray onto a clean tea towel and rub gently in the tea towel to remove the skins. Leave to cool.
  6. Put the chocolate in a heatproof bowl, set it over a saucepan of simmering water and stir gently until the chocolate has melted. Add the whole hazelnuts, coat well and then pour out onto a sheet of baking paper. Sprinkle over the pollen, transfer to the refrigerator and chill for 10 minutes to set. Once set, use a knife to break the chocolate into chunks.
  7. When ready to serve, make the syrup by putting the malt powder and maple syrup in a food processor or blender and blitzing together until smooth and free of lumps.
  8. Remove the parfait from the freezer and slice into portions with a warmed knife (place the knife under warm water). Divide the parfait slices between serving plates, add some chunks of ‘baci’ and drizzle over the syrup to serve.
Tags:
simon
bajada
new nordic
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