A delish recipe from our friends at Farm to Fork

Serves 4
Preparation time 10 minutes
Cooking time 20 minutes

Ingredients

6 free range egg yolks

½ cup caster sugar

300 g Squeaky Gate extra virgin olive oil

600 g Coles Australian cream, whipped to soft peaks

¾ pack pistachios, roasted

¾ pack cranberries

Crumble

4 shortbread biscuits, crushed

¼ cup shaved coconut, toasted

¼ pack pistachios, roasted and chopped

¼ pack of cranberries, roasted and chopped

100 g butter

½ cup flour

Method

In a bowl over a double boiler, whisk the egg yolks and sugar until light in colour and thick. Slowly pour in the olive oil and whisk until emulsified. Fold the whipped cream though the mixture in batches. Add in the pistachios and cranberries and gently fold through. Pour the mixture into a cling wrap lined cake tin and set in the fridge for at least 6 hours.

Preheat an oven to 180 degrees (C).

In a bowl, combine the crumble ingredients and rub together with fingers until the butter coats everything. Bake until lightly golden and toasted. Remove from the oven, cool and break into a crumble.

Once the parfait is set, remove and slice with a hot knife. Serve the parfait topped with the crumble.