Ingredients
Method
Preparing Hung Curd
- Place a fine strainer over a deep bowl and line it with clean muslin or cheesecloth.
- Pour 1 cup curd into the centre of the cloth.
- Gather the edges and tie them into a secure knot.
- Refrigerate the setup (bowl with strainer and cloth) overnight to allow the whey to drain out.
- By morning, you should have thick, creamy curd with no whey remaining. If not, keep it for some more time.
- 1 cup of curd yields about ½ cup of hung curd, so adjust quantities accordingly.
- The thicker the curd, the more hung curd you will get; watery curd gives less.
- Take out the hung curd in a bowl once all the whey is removed.
- Store the hung curd in the refrigerator until you are ready to use it.
Preparing hung curd for the recipe
- For this recipe, measure out 5 tbsp of the prepared hung curd.
- Add 1 ½ tsp honey to the hung curd and set it aside for the parfait.
Other ways to make hung curd
- Hang the cloth inside the fridge with a bowl underneath to collect the whey OR Use fine mesh strainer available in the market as an easy option.
Assembling the Parfait
- In a serving glass or jar, begin with a layer of 1½ tbsp of muesli.
- Add 2½ tbsp of the prepared hung curd on top.
- Spoon in half of the cherries and mangoes.
- Repeat the layers: muesli, hung curd, and fruits.
- Keep chilled until it is time to serve.
Notes
- To keep the muesli crunchy, do not keep the parfait for more than an hour. Serve immediately.
- Feel free to customize with any fruits you love.
- If using tart fruits, balance them with sweeter ones for a delicious flavour contrast.
- You can adjust the sweetness of hung curd as you may like it or totally skip it.
- Powdered sugar can be added instead of honey.
- You can change the order of layers like first add hung curd, then muesli and lastly fruits. There are no hard rules.