Burned honey parfait
Preparation time: 10 minutes + resting
Cooking time: 15 minutes
Ingredients:
Featured in:
December 2015
Cooking time: 15 minutes
Ingredients:
For the parfait:
85g honey
1 whole egg
1 egg yolk
2 sheets of gelatin
50ml warm milk
300g whipping cream – lightly whipped
For the honey jelly:
100g honey
120ml of water
2 gelatin sheets
For the base:
1 sheet of puff pastry
30g icing sugar
Pinch of Maldon salt
60ml olive oil
For the sauce:
3 blood oranges
150g caster sugar
The seeds of 1 vanilla pod
Featured in:
December 2015
METHOD
Line the base of a (12 x 8 x ½ inch) tray with cling film.
Soak the gelatin in cold water for 5 minutes.
Place the honey in a saucepan and bring to boil for 1 minute. Add the water and the squeezed gelatin and pour on the base of the tray. Refrigerate for 30 minutes.
To make the parfait: whisk the eggs with the warm honey until pale and fluffy.
Soak the gelatin in cold water for 5 minutes, squeeze the excess water and melt in the warm milk. Gently fold in the honey mix and add the lightly whipped cream. Pour on the honey jelly and refrigerate for 4 hours.
Place the puff pastry sheet between two layers of baking parchment with the icing sugar and bake for 15 minutes.
Break the pastry in a blender and gently add the olive oil until paste-like. Spread evenly on the parfait and refrigerate.
To make the sauce, place the sugar, vanilla and orange juice in a pan and gently reduce by 1/2 and set aside to cool.
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