Honey parfait


Total time: 4hr 45m
Preparation Time: 45m

Servings
For 8 people


Author

Stephi (FOOBY Team)


Nutritional Information

Contains 258 Kcal, 4g Protein, 23g Carbohydrates, 16g Fat


Ingredients

  • Honey parfait
  • 1 dl full cream
  • 100 g liquid blossom honey
  • 3 fresh egg yolks
  • 1 tbsp thyme leaf
  • 3 fresh egg white
  • 1 pinch salt
  • 1.5 dl full cream
  • Apricot sauce
  • 250 g apricots, quartered
  • 2 tbsp liquid blossom honey
  • 1 tbsp water
  • Nut brittle
  • 40 g walnut kernels
  • 40 g sugar
  • 2 tbsp water
  • 2 tbsp liquid blossom honey

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Instructions

  • To prepare the tin

    One loaf tin (approx. 25 cm), brushed with a little oil and lined with cling film.
  • Honey parfait

    In a pan, whisk together the cream, honey, egg yolks and thyme, bring to just below the boil over a medium heat, stirring constantly. Immediately remove the pan from the heat, continue to stir for approx. 2 mins.
  • Pour the custard through a sieve into a bowl, leave to cool.
  • Beat the egg whites with the salt until stiff. Beat the cream until stiff, carefully fold into the mixture along with the egg whites, transfer to the prepared tin. Cover and freeze for approx. 4 hrs.
  • Apricot sauce

    Mix the apricots, honey and water in a pan, cover and cook over a medium heat until soft, leave to cool, puree.
  • Nut brittle

    Finely chop the nuts. Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts and honey, mix, spread immediately onto a sheet of baking paper, leave to cool. Break the nut brittle into pieces. Turn the parfait out onto a board, remove the cling film. Cut the parfait into approx. 2 cm slices, plate up, top with the apricot sauce and nut brittle.
  • Tip:

    Instead of fresh apricots, use frozen ones, thawed.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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