• 20 Freshzest Curry Leaves, finely chopped
  • 3 eggs
  • 1/3C castor sugar
  • 1 blood orange, zested*
  • 1C thickened cream, whipped to stiff peaks
  • 1 punnet Freshzest Micro Chervil
  • 160g castor sugar
  • 25g honey
  • 60g glucose
  • 30ml water
  • 12g bicarb soda, sifted

Blood Orange Parfait | Honeycomb.

Preparation Time: 5 hours

Serving Size: 4

  1. Parfait: Bring a saucepan of water to a gentle simmer. In a heatproof bowl add the eggs, sugar, zest and curry leaves. Whisk together, then place bowl over hot water. Continue whisking til mix becomes pale and thick, about 4 minutes. Place the bowl over ice water and stir to cool.
  2. Once cool, add a good spoonful of whipped cream and stir through to loosen mix, then fold through remaining cream. Line a 14x21cm tray or container with cling film, pour in mix and tap to level and release air pockets. Place in freezer for 4 hours.
  3. Honeycomb: Add sugar, honey, glucose, water to saucepan and mix with a spoon to combine. Place over medium heat and cook slowly. In the meantime prepare a baking tray with a sheet of greaseproof paper.
  4. Once a light caramel colour is reached, carefully and briskly whisk in the bi carb soda. Pour mixture onto the prepared tray and allow to completely cool.
  5. On a chopping board, cut honeycomb to a coarse crumb and sprinkle onto plates. Turn frozen parfait out and, using a hot knife, cut into 6 equal lengths. Place on top of honeycomb, garnish with blood orange segments and micro chervil. *if unavailable substitute with regular orange
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