for 6 person

Caramel sauce

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

Parfait mixture

2	fresh egg whites
1 pinch	salt
2 ½ dl	full cream
2	fresh egg yolks
40 g	sugar

1 tbsp	butter
50 g	pecan nuts
1 tbsp	icing sugar
a little	Fine Food Murray River Salt Flakes
6 sprig	rosemary

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.

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