Iced honeycomb parfait
Iced honeycomb parfait
Chewton Glen, Hampshire
30g bicarbonate of soda
2 litres double cream Zest of 1 orange
640g egg yolks
400g light brown sugar
Cacao nib croquant
20g cacao nib
Crispy filo sheets
2 sheets filo pastry
Mix the sugar, honey, glucose and 120ml of water and bring to the boil. Line a tray with silicone paper. Cook the sugar mixture on the lowest heat. Once an amber colour is achieved, evenly spread the bicarbonate of soda over the surface and whisk to remove lumps. Pour immediately into the lined tray and leave to cool.
Whip the double cream and orange zest in a mixer until it starts to thicken. Make a pâté à bombe: whisk the egg yolks in a bowl while bringing the sugar and 150ml of water up to 120°C , then slowly pour the syrup into the whipped yolks. Transfer to a processor and whip on speed two until the mixture has cooled down, then fold in the cream. Finally mix 300g of honeycomb, broken into small chunks, consistently through the parfait. Freeze in a deep tray.
For the croquant, cook the fondant, glucose and 25ml of water in a pan to a light caramel. Pour into a silicone paper-lined tray and cool until hard. Break the caramel into pieces and blend with the cacao nib to a fine powder in the processor. Store in an airtight container.
To make the garnish, sieve the powder into a layer 0.5mm thick on a non-stick silicone baking mat. Sprinkle any remaining larger pieces from the sieve on top and cook in the oven at 160°C for 5 minutes, then with the back of a knife score into rough pieces about 8cm square. Peel the pieces one by one off the mat while they are still warm and fold into tissue shapes. Store in an airtight container with silica gel.
For the filo sheets, melt the butter in a microwave and stir in the honey. Brush a layer of honey mix over a non-stick silicone baking mat and place one sheet of pastry on top. Brush more honey mix onto the pastry and layer a second sheet on top. Brush again with the honey mix, and top with a second non-stick silicone baking mat. Bake weighed down by a baking tray at 170°C for approximately 10 minutes; the filo sheet should have a nice caramel colour. While the pastry is still hot, cut into
9 x 3.5cm rectangles.
To serve, divide the parfait with a hot knife into rectangles the same size as the pastry and place on top. Add a piece of the cacao nib croquant on top, and serve with any leftover honeycomb pieces.