Rosemary and caramel parfait with Murray River salt

Rosemary and caramel parfait with Murray River salt

Total: 8 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 372 kcal
, Fat: 31 g
, Carbohydrate: 19 g
, Protein: 4 g


6 people


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:

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Caramel sauce

½tbsp rosemary needles, roughly chopped
1dl full cream
70g Fine Food All Butter Fudges
1tsp Fine Food Murray River Salt Flakes

Parfait mixture

2 fresh egg whites
1pinch salt
2 ½dl full cream
2 fresh egg yolks
40g sugar
1tbsp butter
50g pecan nuts
1tbsp icing sugar
a little Fine Food Murray River Salt Flakes
6sprigs rosemary
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For 1 cake tin (approx. 20 cm), rinsed out with cold water and lined with cling film

How it's done

Caramel sauce

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.

Parfait mixture

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 hrs. 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.

Good to know
Serve: Remove the parfait from the freezer approx. 10 mins. before serving, turn out, cut into 2 slices approx. 2 cm thick, decorate with caramelized nuts and rosemary and serve immediately.


Beating egg whites

Beating egg whites

Whipping cream

Whipping cream

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