Rosemary and Caramel Parfait with Murray River Salt
Ingredients
- 2.5 dl full cream
- 70 g soft caramels
- 2 fresh egg yolks
- 50 g pecans
- 0.5 tbsp. fresh rosemary needles, coarsely chopped
- a little sea salt
- 2 fresh egg whites
- 1 pinch salt
- 1 tbsp. icing sugar
- 6 sprig rosemary
- 40 g sugar
- 1 tbsp. butter
Total time: 8hr 30m
Preparation Time: 30m
Servings
For
6 people
Nutritional Information
Contains 372 Kcal, 4g Protein, 19g Carbohydrates, 31g Fat
Ingredients
- 2.5 dl full cream
- 70 g soft caramels
- 2 fresh egg yolks
- 50 g pecans
- 0.5 tbsp. fresh rosemary needles, coarsely chopped
- a little sea salt
- 2 fresh egg whites
- 1 pinch salt
- 1 tbsp. icing sugar
- 6 sprig rosemary
- 40 g sugar
- 1 tbsp. butter
Instructions
- 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.
- 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 hours 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.
