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Honey parfait
45 m active | 4 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 258
  • Fat about 16g
  • Carbohydrates about 23g
  • Protein about 4g
This is needed
This is needed for 8 people
Honey parfait
  • 1 dl full cream
  • 100 g liquid blossom honey
  • 3 fresh egg yolks
  • 1 tbsp thyme leaf
  • 3 fresh egg white
  • 1 pinch salt
  • 1.5 dl full cream
Apricot sauce
  • 250 g apricots, quartered
  • 2 tbsp liquid blossom honey
  • 1 tbsp water
Nut brittle
  • 40 g walnut kernels
  • 40 g sugar
  • 2 tbsp water
  • 2 tbsp liquid blossom honey
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And that's how it's done
And that's how it's done
To prepare the tin
One loaf tin (approx. 25 cm), brushed with a little oil and lined with cling film.
Honey parfait
In a pan, whisk together the cream, honey, egg yolks and thyme, bring to just below the boil over a medium heat, stirring constantly. Immediately remove the pan from the heat, continue to stir for approx. 2 mins.
Pour the custard through a sieve into a bowl, leave to cool.
Beat the egg whites with the salt until stiff. Beat the cream until stiff, carefully fold into the mixture along with the egg whites, transfer to the prepared tin. Cover and freeze for approx. 4 hrs.
Apricot sauce
Mix the apricots, honey and water in a pan, cover and cook over a medium heat until soft, leave to cool, puree.
Nut brittle
Finely chop the nuts. Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts and honey, mix, spread immediately onto a sheet of baking paper, leave to cool. Break the nut brittle into pieces. Turn the parfait out onto a board, remove the cling film. Cut the parfait into approx. 2 cm slices, plate up, top with the apricot sauce and nut brittle.