Rosemary and Caramel Parfait with Murray River Salt

Nutritional Information

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

• Caramelsauce

  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.

• Parfaitmasse

  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.

• Servieren:

  Parfait ca. 10 Min. vor dem Servieren aus dem Tiefkühler nehmen, stürzen, in ca. 2 cm dicke Scheiben schneiden, mit Caramelnüssen und Rosmarin verzieren, sofort servieren.