Rosemary and Caramel Parfait with Murray River Salt

8hr 30m
Preparation/cooking time: ca. 30m + Freeze: ca. 480m

For 6 people

Nutritional Information

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


  • 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

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  • 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.

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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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