Individual Chocolate and Raspberry Granola Parfait
- For the granola:
- 150 g jumbo oats
- 2 tbsp freeze-dried raspberries (optional)
- 2 tbsp sunflower oil
- 2 tbsp maple syrup
- 60 g blanched almonds, roughly chopped
- 60 g Lindt Excellence Raspberry Intense Dark Chocolate, finely chopped
- For the cheesecake layer:
- 360 g full-fat cream cheese
- 200 ml double cream
- 1 tsp vanilla extract
- 100 g icing sugar
- 1 lemon, zested
For the granola: Preheat the oven to 180°C/160 Fan/Gas 4 and line a baking tray with greaseproof paper.
Combine all the granola base ingredients (except the chocolate) in a bowl and mix well. Tip onto the prepared baking tray and spread in an even layer.
Bake for 10 minutes. Mix with a spatula to ensure even toasting. Bake for another 5 to 8 minutes, until crunchy and golden.
Put the chopped chocolate in a mixing bowl and spoon the warm granola clusters on top. Gently stir until the chocolate has completely melted.
Transfer the granola back onto your tray and spread into an even layer. Leave to cool.
For the cheesecake layer: Whisk all the cheesecake ingredients together until they reach the consistency of whipped cream. Spoon into a piping bag fitted with your choice of nozzle (alternatively snip the end off for a plain swirl). Set out 6 glasses onto a flat surface.
Pipe one layer of cheesecake mix into a glass, followed by a layer of granola and another layer of cheesecake. Sprinkle with berries. Top with a diamond of Lindt Excellence Raspberry Dark Chocolate. Repeat with the remaining glasses and serve.