Kerrymaid has partnered with the Craft Guild of Chefs and Luke Stephens, Head Chef of the Bull at Great Totham, Essex, to create this indulgent Salted Honeycomb Parfait, perfect for Mother’s Day. Salted Honeycomb Parfait For the honeycomb 200g caster sugar 1 teaspoon honey 2g sea salt 1/2 teaspoon bicarbonate of soda For the parfait; 7 Egg yolks 350g caster sugar, set aside 115g for meringue 1.5 tablespoons glucose 4 egg whites 900ml Kerrymaid Double 3 bronze gelatin leaves, soaked Method Honeycomb Melt the sugar and honey in a non-stick pan and caramelize. Remove from the heat and add bicarbonate of soda. Add the salt and pour mixture onto grease proof paper and allow to cool. Parfait 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 200ml of cream and melt gelatin. Whisk egg whites and rest of sugar until stiff peaks form to make meringue. Whip cream to soft peaks. Fold egg mixture and gelatin cream together, fold through the whipped cream and meringue.. Smash up honeycomb and fold through mixture. Freeze in a suitable tray or mould lined with baking paper for 2 hours. Release from mould portion and garnish as required.