Tuesday 11th August 2020
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Preparation time: 10 minutes + resting
Cooking Time: 15 minutes

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

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Burned honey parfait with blood orange sauce

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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