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
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.
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.