At heart, this parfait is very simple – it's more or less yoghurt and fruit. The addition of a simple granita is what makes it notable.
Honey and cardamom granita
• 6 cardamom pods
• ½ cup honey
• a pinch of saffron (optional)
• a pinch of salt
• 300g thickened cream
• 375g Greek-style yoghurt
• 2-3 large mangoes, peeled, deseeded and cut into 2cm chunks
• mint sprigs, to garnish (optional)
Crack the cardamom pods using a mortar and pestle or a heavy knife and transfer to a small saucepan with the honey, saffron (if using), salt and 2 cups of water. Bring to a simmer and simmer for 5 minutes. Allow to cool to room temperature, then transfer to a small tray and freeze until solid. When you're ready to make up the dish, scrape with a fork to form a granita.
Whip the cream to soft peaks and fold through the thick yoghurt. In an attractive glass, add multiple layers of the cream mixture, mango pieces and granita. Garnish with mint sprigs (if using) and serve immediately.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.