Cherry-Elderflower Parfaits with Peanut Butter Crumble
Peanut Butter Crumble
natural peanut butter
2 – 3
vegan coconut ice cream
Pour the cherries into a medium saucepan over high heat and bring to a simmer.
Mix the cornstarch with the lemon juice to create a paste, and then add in 2 tablespoons of the cordial.
Stir the cornstarch mixture into the simmering cherries and stir for 30 seconds. The mixture should thicken. Remove from the heat and cool for 5 minutes.
Stir in the remaining 2 tablespoons of cordial.
Cool the compote until ready to use. This can be prepared in advance and refrigerated for 3-4 days.
Preheat oven to 350 F, and line a small tray with parchment paper.
In a large bowl, mix together all the crumble ingredients. The mixture will be thick and sticky.
Using your hands, crumble the batter into small chunks on the prepared tray. Bake for 12- 14 minutes until lightly browned.
Cool crumble completely. This can be made a week in advance and kept refrigerated until ready to use.
Place a scoop of coconut ice cream into each of the two glasses.
Add a layer of compote, then top with the crumble mixture. Serve this immediately!