Honey parfait

Honey parfait

Total: 4 hr 45 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / people: 258 kcal
, Fat: 16 g
, Carbohydrate: 23 g
, Protein: 4 g

Ingredients

8 people

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@bettbossi.ch

Honey parfait

1dl full cream
100g liquid blossom honey
3 fresh egg yolks
1tbsp thyme leaf
3 fresh egg whites
1pinch salt
1 ½dl full cream

Apricot sauce

250g apricots, quartered
2tbsp liquid blossom honey
1tbsp water

Nut brittle

40g walnut kernels
40g sugar
2tbsp water
2tbsp liquid blossom honey
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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.

Good to know
Tip: Instead of fresh apricots, use frozen ones, thawed.

How-tos

Beating egg whites

Beating egg whites

Whipping cream

Whipping cream

Chopping nuts

Chopping nuts

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