Rosemary and caramel parfait with Murray River salt

Total time: 8hr 30m
Preparation Time: 30m

For 6 people

Nutritional Information

Contains 372 Kcal, 4g Protein, 19g Carbohydrates, 31g Fat


  • Caramel sauce
  • 0.5 tbsp rosemary needles, roughly chopped
  • 70 g soft caramels
  • 1 dl full cream
  • 1 tsp sea salt
  • Parfait mixture
  • 2 fresh egg white
  • 1 pinch salt
  • 2.5 dl full cream
  • 2 fresh egg yolks
  • 40 g sugar
  • 1 tbsp butter
  • 50 g pecan nuts
  • 6 sprigs rosemary
  • 1 tbsp icing sugar
  • a little sea salt
  • Utensils
  • For 1 cake tin (approx. 20 cm), rinsed out with cold water and lined with cling film

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  • Caramel sauce

    Bring the rosemary and cream to the boil, pour through a sieve into a small pan. Add the butter fudges and melt, stirring constantly. Stir in the Murray River Salt, chill, stir occasionally.
  • Parfait mixture

    Beat the egg whites with the salt until stiff, chill. Beat the cream until stiff, chill. Beat together the yolks and sugar using the whisk on a hand mixer until the mixture has thickened and turned pale. Carefully fold in the cream then the egg whites. Transfer 1/4 of the parfait mixture to the prepared cake tin, level off. Top with 1/3 of the caramel sauce. Alternately layer the remaining mixture and sauce. Draw a fork in a spiral movement through the parfait, level off. Cover and freeze for approx. 8 hrs. or overnight.
  • Melt the butter in a non-stick frying pan, add the pecan nuts, mix well, dust with icing sugar, caramelize over a medium heat until golden brown. Arrange the nuts on a rack lined with baking paper, sprinkle with Murray River Salt, leave to cool.
  • Serve:

    Remove the parfait from the freezer approx. 10 mins. before serving, turn out, cut into 2 slices approx. 2 cm thick, decorate with caramelized nuts and rosemary and serve immediately.

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