Tuesday 12th December 2017
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Serves
Preparation time: 20 minutes + resting time
Cooking Time: 20 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

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

Burnt honey parfait with blood orange sauce

METHOD
Line the base of a (12 x 8½ inch) tray with cling film.

Soak the gelatin in cold water for 5 minutes.

Place the honey in a saucepan and bring to the 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 half and set aside to cool.

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