Salted Honeycomb Parfait

Salted Honeycomb Parfait,

 Honey nut tuile, Coconut and Lime ‘Doughnut’. Crystallised gorse flowers, Peach syrup 

 

Time: 2 hours (to let the parfait freeze) 

Serves 6

Honeycomb

200g caster sugar

1 teaspoon honey

2g sea salt

½ teaspoon bicarbonate of soda

Method

Put sugar and honey in a non stick pan and lightly caramelise

Take off the heat and add bicarbonate of soda

Add the salt and pour mixture onto grease proof paper and allow to cool

Iced parfait

7 egg yolks

350g caster sugar    (set aside 115g for meringue)

1.5 table spoon glucose

4 egg whites

900ml double cream

3 leaves gelatine (soaked in cold water to soften)

Honeycomb from recipe above

Method 

Whisk the egg yolks until pale and light

Boil 235g of the sugar with the glucose until soft. Pour over egg yolks

Whisk until cold

Warm 200mls of the double cream and add in softened gelatine

Whisk egg whites and the rest of caster sugar until stiff peaks form  to make meringue

Whip cream until it creates soft peaks

Fold the egg yolk mixture, and the gelatine cream together

Fold through the whipped cream and meringue

Smash up honeycomb and gently fold through mixture

Freeze in a shallow tray about 2cm deep

Once frozen cut with 4inch round cutter and return to the freezer

You will need 3 discs per portion

Peach syrup

500ml peach juice

150g caster sugar

75ml Bowmore Small Batch Reserve

Method

Put the sugar in a dry non stick pan and caramelise slowly on a low heat

Add Bowmore small batch reserve then peach juice and reduce by half

Pass through a fine sieve and chill until required

Coconut and lime 'doughnut'

125g coconut milk

60g butter

70g plain flour

20g toasted desiccated coconut

Pinch salt

3 eggs

2 limes

100g caster sugar for dusting

Method

Bring coconut milk and butter to a simmer

Add flour, desiccated coconut and salt and cook out until shiny and it comes away from the side of the pan

Take off the heat and add the whole eggs one at a time

Add juice and zest of limes

Cool mixture until ready to serve

Pre heat deep fat fryer to 160⁰c, if you don’t have a deep fat fryer you can use a pot 2/3 full of vegetable oil and a cooking thermometer

Using 2 spoons shape 'doughnuts' and gently drop into the fryer

Turn over after 2 minutes with a long spoon

Drain on kitchen paper and dust with caster sugar

This is not your usual yeast based doughnut, by using the choux pastry method you end up with a much lighter and fluffier end result 

Honey Nut Tuile

150g double cream

60g butter

448g caster sugar

120g honey

250g almonds

120g plain flour

Method

Warm up the cream, butter and honey until the butter has melted and everything is mixed together

Beat the cream mixture through the rest of the ingredients and chill for 30 minutes

Pre-heat the oven to Fan 175⁰c / 190⁰c/ Gas 5

Line a baking tray with greaseproof paper

Using a teaspoon place small amounts of the mixture onto the baking sheet these will spread When cooking but you will cut them out so don't be too concerned

Bake for 7 minutes

Take mixture out of the oven and cut with a 4inch circle cutter. You will need 3 discs per person

Return discs to oven to colour a little more

Once cooked, cool on a wire rack until required

Gorse flowers

Handful gorse flowers

2 egg whites

100g caster sugar

Method

Dip gorse flowers in the egg white

Shake off excess egg white and dredge in caster sugar

Dry at room temperature for 1 hour

To Build and Serve

Layer the tuile and parfait, starting with the tuile on the bottom making 3 layers of each

Drizzle the syrup around the parfait and tuile

Place 'doughnut’ on top

Sprinkle gorse flowers over and around the dessert to decorate

 

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