Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Honey parfait
Apricot sauce
Nut brittle
How it's done
To prepare the tin
One loaf tin (approx. 25 cm), brushed with a little oil and lined with cling film.
Honey parfait
In a pan, whisk together the cream, honey, egg yolks and thyme, bring to just below the boil over a medium heat, stirring constantly. Immediately remove the pan from the heat, continue to stir for approx. 2 mins.
Pour the custard through a sieve into a bowl, leave to cool.
Beat the egg whites with the salt until stiff. Beat the cream until stiff, carefully fold into the mixture along with the egg whites, transfer to the prepared tin. Cover and freeze for approx. 4 hrs.
Apricot sauce
Mix the apricots, honey and water in a pan, cover and cook over a medium heat until soft, leave to cool, puree.
Nut brittle
Finely chop the nuts. Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts and honey, mix, spread immediately onto a sheet of baking paper, leave to cool. Break the nut brittle into pieces.
Turn the parfait out onto a board, remove the cling film. Cut the parfait into approx. 2 cm slices, plate up, top with the apricot sauce and nut brittle.
| Tip: | Instead of fresh apricots, use frozen ones, thawed. |
|---|
How-tos
MyFooby Login
You must log in to your MyFooby account to save recipes. Still no account? Register now!
Log in with Supercard IDNo Supercard ID yet?
The Supercard ID is the unique login for all of Coop’s digital services.
Register for Supercard IDMyFooby Login
You must log in to your Supercard ID account to save recipes. Still no account? Register now!
Log in with Supercard ID
Choose a cookbook
Like this recipe?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Do you want to remove this recipe?
Do you want to delete the recipe permanently and remove it from all cookbooks?
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Successfully saved!
Saving failed!
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
Like this recipe?
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Remove recipe?
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?
Successfully saved!
Like this recipe?
Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
