Lemon Puff Parfait Cups

These lemon flavoured parfait cups are made with creamy lemon puff biscuits. It is a simple, quick dessert to make if you want something fun and lemony.

For our recipe we have used the Maliban Lemon Puff provided to us by one of our partners, ADK General Trading. These are creamy, lemon flavoured crunchy biscuits and are so good to have with tea in the evenings.

You can use the Gannamart App to get the Maliban Lemon Puff or get in touch with ADK General Trading on their Viber hotline 736-3663.

Yield: 2

Ingredients:

• 2 packets Maliban Lemon Puff
• ½ cup sugar
• ¼ cup corn flour
• ¼ tsp salt
• ¾ cup water
• 2 egg yolks
• 2 tbsp lemon juice
• 2 tbsp unsalted butter

Instructions:

1. Separate the creams and biscuits of 2 packets Maliban Lemon Puffs. You can use a knife to scrape off the cream and add to a small bowl. We will be using this cream later. Also save one biscuit with cream (break in half) for topping later.
2. Break biscuit parts in half and add to a medium-sized blender. Pulse for about 8 to 9 times, until it becomes fine crumbs.
3. Into a small pot, add ½ cup sugar, ¼ cup corn flour and ¼ tsp salt and whisk until combined. Then place the pot on the stove, add in ¾ cups of water and whisk continuously on low heat for 7 to 8 minutes, until the sugar dissolves and thickens. Remove from heat and set aside.
4. Then to small bowl, add 2 egg yolks and around ¼ cup of the dissolved sugar mixture and mix with a small spoon until well combined. Add this mixture back into the pot with the rest of the sugar mixture and whisk it in properly.
5. Then turn the heat back on at low heat and stir continuously using a whisk for 1 minute. Remove from heat and add in 2 tbsp lemon juice and 2 tbsp unsalted butter. Using the whisk, mix it in until combined.
6. Add ½ cup of this mixture into the biscuit cream that was set aside and mix it in using a small spoon. Try to do this while it’s still hot or it will be difficult to mix with the biscuit cream. Transfer this into a piping bag with a medium-sized nozzle. Set aside.
7. To start layering the parfait, evenly add in 1 layer of biscuit crumbs into two dessert glasses (around ½ cup into each). We used 3-inch deep, 3 ½-inch wide glasses.
8. Then half the remaining lemon custard mixture (the one without the biscuit cream) for both glasses evenly. You can use a spoon to spread it evenly.
9. Repeat crumb layer evenly between both glasses. Use the remaining crumbs entirely between both glasses. Lastly, pipe in a layer of the biscuit cream mix that was set aside on top evenly between the glasses.
10. Top each glass with half of a lemon puff biscuit we saved earlier. Chill in the refrigerator for about an hour and serve.