Punish Espresso and Vanilla WPI Frozen Parfait With Almond Sponge.

 

This Recipe is designed to encapsulate all supplements of a post workout Protein Shake. So if you're bored of the same old shake over and over this delicious dessert alternative is sure to "shake" up the monotony.

 

Almond Sponge:

 

150g Almond Meal

25g Punish Creapure Creatine

25g Punish L-Glutamine

125g Egg Whites

100g Dextrose

Whip whites and dextrose together to form a meringue, fold in almond meal, Creapure Creatine and L-Glutamine. Line a think Biscuit tray with grease proof paper and spread mixture evenly over tray, Bake at 160 C for 25 minutes.

 

 

Parfait

 

12 Egg Yolks

6 Egg Whites

125g Dextrose

80g Punish Espresso WPI

40g Punish Vanilla WPI

500g Natural Yoghurt

Fold Espresso WPI into 300g of the yoghurt until mixed well, fold the Vanilla WPI into the remaining yoghurt, Whip the egg whites and fold ???'s through the espresso mix and the other ??? through the Vanilla to make a mousse. Make a Sabayon by whisking the yolks and and dextrose over a water bath on medium heat until really light and fluffy(doubled in volume). Let cool slightly, and fold ???'s of the sabayon in the Espresso mix and the remaining in the Vanilla mix.

Line a container with cling film(double layer) and pour the Vanilla mix in the bottom, Cut the sponge to fit tightly in the container and place on top of the Vanilla Mix Pour the Espresso mix on top of the sponge. cover with Cling film and put in freezer until set. cut into desired sized pieces when ready to eat.

Garnish with Cocoa Nibs and ENJOY!