Rhubarb and Honey Parfait


6hr 35m
Freeze: ca. 360m + Preparation/cooking time: ca. 35m

Servings
For 12 servings


Nutritional Information

Contains 145 Kcal


Ingredients

  • 400 g rhubarb, peeled, cut in half lengthways and then into 5-mm-wide pieces (yields approx. 300 g)
  • 60 g crystallized flower honey (e.g. Apimiel)
  • 2 fresh egg yolks
  • 2 fresh egg whites
  • 1 tbsp. sugar
  • 2 dl cream, whipped until stiff
  • 100 g biscuits e.g. cookies, coarsely crushed
  • 1 pinch salt

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  • In a pan, mix the rhubarb and honey then bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. until soft. Drain the rhubarb, retaining the juice. Allow the rhubarb juice to cool and chill until serving. Allow the rhubarb to cool.
  • In a bowl, beat together the egg yolks and honey using the whisk on a hand mixer for approx. 3 mins. until the mixture has turned a paler colour. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Carefully fold the beaten egg whites and cream into the mixture. Mix approx. 1/4 of the mixture with the rhubarb.
  • Layer: spoon half the honey parfait into the prepared tin. Top with crushed cookies and the rhubarb mixture. Cover with the remaining honey parfait and level off. Cover the rhubarb & honey parfait and freeze for approx. 6 hours.

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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