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Honeycomb Parfait Recipe

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This recipe for Honeycomb Parfait is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chocolate-coated Honeycomb (see separate Honeycomb recipe)
3 large eggs, separated
5 1/2 oz caster sugar
16 fl oz whipping cream
2 vanilla pods, seeds removed
Directions:
Directions:
Grease a loaf tin and then line with two layers of cling film.
Whisk the egg whites until soft peaks form when the whisk is removed.
Gradually whisk in half of the sugar and continue to whisk until firm peaks are formed.
In separate bowl, whisk the egg yolks and remaining sugar in a bowl over a pan of simmering water for about 5-6 minutes, or until the mixture thickens.
Place the cream and scraped vanilla seeds into a separate bowl and whisk until soft peaks form when the whisk is removed from the bowl.
Gently fold the meringue, egg yolks and cream together.
Roughly chop the chocolate honeycomb and then fold it into the mixture, making sure that it is distributed evenly and taking care not to overbeat the mixture.
Pour the mixture into the lined loaf tin and place in the freezer for at least four hours, or until firm.
To serve: Remove the parfait from the freezer and leave for one hour to soften slightly before slicing and serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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