Honey and Nougat Parfait

I originally came up with this Honey and Nougat Parfait recipe after needing something different to use as a semi-freddo dessert. It is very basic and adapted from one where a basic stock syrup us used. I swapped out the stock syrup for honey syrup and added chunks of delicious nougat and the result was delicious! The syrup can be changed to be sweeter if one would prefer, but I think it’s just right as is.

Honey and Nougat Parfait

Ingredients:

Makes 6-8 7cm moulds

8 Egg yolks
500g Cream
150g Pye’s raw honey
50g sugar
50ml water
A handful of Wedgwood nougat chunks. (I used the cranberry and almond)

Honey and Nougat Parfait

Method:

In a saucepan, add the water, honey and sugar and allow to dissolve. Bring to the boil then reduce to simmer.
In the mean time, whip the cream to stiff peak in a stand mixer.
In a separate bowl, whisk the egg yolks until they are combined and slowly add the syrup in a steady slow stream whilst continuously whisking. Continue to whisk the mixture until light and frothy.
Leave the mixture to cool slightly, then add one big dollop of cream and whisk in to lighten the mix.
Slowly incorporate the rest of the cream by folding it in until well mixed.
In a mould lined on the bottom with cling wrap (I use cut segments of new gutter piping as the mould) place some chunks of nougat.
Pipe the mixture into the mould then stick more chunks of nougat into it from on top.
Wrap and freeze for at least five hours.
Remove from the freezer five to ten minutes before serving. Serve with a tart berry compote or coulis.

Honey and Nougat Parfait

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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