Mixed Berry Parfait

A delicious, no bake mixed berry parfait using a mix of organic vanilla bean yoghurt, cream cheese, cream and fresh berries! Makes 4 - 6 servings depending on glass size. The Arnott's Monte Carlo biscuits go delightfully with this parfait, I also used Madagascan Vanilla Bean 'Extra Silky' White Chocolate by Lindt, and Five:am Organic Vanilla Bean Yoghurt. My recipe consisted of 1/2 of the ingredients listed and made 3 of the med to large tumblers pictured.

Ingredients

• 500 grams Strawberries
• 250 grams Raspberries
• 250 grams Blueberries
• 150 g Mixed Berry Syrup or Puree
• 340 grams Organic Vanilla Bean Yoghurt
• 250 grams Philadelphia light Cream Cheese
• 600 grams Thickened Cream
• 1 tablespoon Caster Sugar
• 1 teaspoon Vanilla Bean Essence
• 1 teaspoon Gelatin
• 1 tablespoon Boiling Water (for gelatin)
• 10 x Arnotts Monte Carlo Biscuits
• 50 grams melted butter
• 100 grams White Chocolate, Vanilla Bean (optional)

Takes 1 Hr, serves 6.

Instructions

1. Crush biscuits in blender / food processor. Melting the 50 grams
   butter and allowing to cool
   
2. Add butter to the biscuit mixture and blend, it should take on the consistency of wet sand.
3. Add the biscuit mix evenly to the tumbler glasses and press down. (I used a handy honey dripper for this!). Then refrigerate.
4. Chop the mixed berries and keep refrigerated.
5. Melt the Cream Cheese, either in a bowl over boiling water, or in short 10 second bursts on a low setting in a microwave. It just needs to be softened to a thick cream consistency, so don't 'over melt'.
6. Whip the thickened cream, sugar and vanilla essence until peaks form.
7. Add the cream cheese, vanilla yoghurt and the gelatin pre mixed earlier with the tablespoon of boiling water.and whip / fold through until an even mixture is formed.
8. Set the glasses out and spoon in the cream mix followed by a berry layer and drizzle with puree / syrup then sprinkling with some vanilla bean white chocolate shavings.
9. Continue to fill each glass with the layer of berries, puree / syrup and cream then garnish with sliced strawberries and shaved white chocolate.
10. Refrigerate for 1 to 2 hours.