|  |
| Pyramid of honeycomb parfait with
a passion fruit dressing |
INGREDIENTS
(serves 6-8)
For the parfait
300g caster sugar
2tbs liquid glucose
Dash of water
6 egg whites
500ml doublecream
150g honeycomb
For passion fruit dressing
8 passion fruits, pulped
100g caster sugar
50ml water
50ml orange juice
To garnish
Red fruit
Spun sugar
METHOD
Boil the sugar and liquid glucose with a dash of water until the soft ball stage. In a separate bowl, whisk the egg whites until stiff. Add the boiled sugar slowly to the stiff egg whites.
Half-whip the double cream. Fold the egg white mixture into the whipped cream. Break honeycomb into small pieces and add to the egg-and-cream mixture. Spoon into pyramid moulds and freeze.
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Place the passion fruit pulp into a saucepan with the caster sugar, water and orange juice. Reduce until it becomes a syrup. Leave to cool.
To assemble, run the pyramid moulds under warm water and turn out the parfait on to a plate. Spoon sauce around and garnish with red fruit and spun sugar.
Nick Markey
Photo © Sam Bailey
