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Parfait iâ Myrang Lemwn (Iced Lemon Meringue Parfait)

Parfait iâ Myrang Lemwn (Iced Lemon Meringue Parfait) is a modern Cymric (Welsh) recipe for a classic dessert of an iced lemon curd and yoghurt parfait served in a meringue nest. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Iced Lemon Meringue Parfait (Parfait iâ Myrang Lemwn).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Additional Time:

(+6 hours freezing)

Serves:

6–8

Rating:

Tags : Milk Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma bwdin syml ond effeithiol iawn ar gyfer yr haf y gallwch ei baratoi rai dyddiau ymlaen llaw.

Cynhwysion:

300ml hufen dwbl
300g iogwrt sinsir math Groegaidd
80g nythod meringue, wedi’u malu
½ potyn ceuled lemon
Croen tenau 1 lemon wedi’i gratio

Dull:

Leiniwch dun torth mawr a haenen lynu (clingfilm). Chwipiwch yr hufen nes ei fod yn feddal ac yn gadael pigau trwchus. Ychwanegwch yr iogwrt a’r croen lemon a’i chwipio eto. Ychwanegwch y darnau meringue a’i droi’n ofalus. Codwch y gymysgedd i’r tun, digon i orchuddio’r gwaelod a diferu peth o’r ceuled lemon drosto. Ychwanegwch ragor o’r gymysgedd hufen a iogwrt ac yna’r ceuled lemon i wneud haenau. Rhowch haenen lynu drosto. Trosglwyddwch i'r rhewgell a gadewch iddo rewi’n solet. Yn dibynnu ar dymheredd y rhewgell gallai hyn gymryd rhwng pedair awr a dros nos. I’w weini, tynnwch ef o’r rhewgell am 20 munud, ei dynnu o’r tun a’i dorri’n dafelli trwchus.

English Translation

This is a really simple but effective dessert for summer that can be prepared several days ahead of time.

Ingredients:

300ml double cream
300g Greek-style ginger yoghurt
80g meringue nests, crushed
½ pot of lemon curd
Thinly-grated zest of 1 lemon

Method:

Line a large loaf tin with cling film.

Whip the cream until it is soft and leaves thick peaks. Add the yoghurt and lemon zest and whisk again. Finally the meringue pieces and stir carefully to combine.

Lift the mixture into the tin, enough to cover the bottom and drizzle some of the lemon curd over it. Add more of the cream and yoghurt mixture and then more lemon curd to make layers. Place cling film over it.

Transfer to the freezer and let it freeze solid. Depending on the temperature of the freezer this could take between four hours and overnight.

To serve, take it out of the freezer for 20 minutes, remove it from the tin and cut it into thick slices.