Pharaoh’s Double Crown Parfait

Ingredients

• 500 ml full-fat yogurt
• 200 ml whipping cream
• 60 g sugar
• 2 sachets vanilla sugar
• 4 sheets gelatin
• 1 large mango
• 250 g strawberries
• 100 g white chocolate
• 1 lemon
• 100 g raspberries
• 1 tbsp powdered sugar
• 1 slice pink sponge cake (or 2 pink cookies)

Method

1. Soak the gelatin in cold water.
2. Whip the cream with sugar and vanilla sugar until stiff.
3. Mix the yogurt with juice of half a lemon.
4. Warm 2 tbsp yogurt, dissolve squeezed gelatin in it, then mix back into the rest of the yogurt.
5. Fold in the whipped cream.
6. Line a small loaf tin with cling film, pour in the yogurt mixture, and chill for at least 4 hours.
7. Puree the raspberries with powdered sugar, sieve for a smooth coulis.
8. Melt the white chocolate au bain-marie.
9. Slice the mango into thin half-moons, halve the strawberries lengthwise.
10. Cut the pink sponge (or cookies) into rectangular and round shapes for the 'granite' base.
11. Turn out the parfait and cut into four thick slices.
12. Place a slice of parfait on each plate, with the pink biscuit behind as granite stone.
13. On each slice, build the double crown: a mango half as the tall crown, a strawberry half as the lower crown beside it.
14. Dot raspberry coulis around the base, draw lines with melted white chocolate for 'hieroglyphs'.

Serving notes

• Serve cleanly, with the crown shape clearly visible.
• Optionally add a small mint leaf as a symbol for the sun god Ra.
• Keep the coulis neat, lines sharp.