Burned honey parfait
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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