This lovely spring dessert recipe is light, crunchy and full of sweetness – make it this week and you’ll not be disappointed. Try it as a dessert option for your next dinner party and your guests will be really impressed.
How to serve iced desserts
Invert parfaits onto serving plates, and remove the cling film. Dip a palette knife in hot water, dry it and run it over the parfait, to smooth any cling film marks. Keep heating and wiping the knife as you go.
- for the honeycomb (with leftovers):
- 225g (8oz) granulated sugar
- 2tbsp distilled white wine vinegar
- 1½tbsp clear honey
- ½tbsp liquid glucose
- 1tsp bicarbonate of soda
- for the parfait:
- 2 large free-range egg yolks
- 35g (1¼oz) golden caster sugar
- pulp 4 large passion fruit
- 200ml (7fl oz) double cream, lightly whipped
- fresh raspberries, to serve
- you will need:
- shallow roasting tin, well oiled
- sugar thermometer
- 4 metal pudding moulds or large ramekins, lined with clingfilm
Make the honeycomb. Place the sugar, vinegar, honey and glucose in a very large, deep pan with 300ml (½pt) cold water. Heat gently until the sugar has dissolved, turn up heat, add the thermometer and boil until it reads 140 C, 275 F (the hard crack stage).
Just before this (after about 20 minutes), mix the bicarbonate of soda together with 2tsp water. When the toffee is at the right temperature, remove from the heat, tip in the bicarbonate mix and stir quickly. It will froth violently, which is why it’s necessary to use as deep a pan as possible.
Immediately tip the mixture into the oiled tin and leave to cool completely. Do not knock the tin, as it could make the mix sink. Once the honeycomb is completely cool, invert the tin onto a board, give it a whack and tip it out. Place 100g (4oz) of the honeycomb in a bag and bash with a rolling pin. You can break the rest into large chunks for snacking!
To make the parfait, place the egg yolks and sugar in a bowl over a pan of steaming water and whisk with an electric whisk for 5 minutes until thick and pale. Stir in the passion fruit, then fold in the lightly whipped cream and 85g (3½oz) of the crushed honeycomb until combined, being careful not to knock the air out. Divide the mixture between moulds. Freeze overnight.
Tip the parfaits out of their moulds onto plates, scatter with the remaining honeycombe and serve with a small pile of fresh raspberries.