Meadowsweet parfait with honeycomb and pecan caramel sauce

The Recipes / Dessert

Ballynahinch Castle Hotel, County Galway

Meadowsweet parfait
1tsp meadowsweet powder
80g caster sugar
3 egg yolks
100ml milk
260ml cream, semi-whipped

Honeycomb
60ml honey
180g caster sugar
70ml golden syrup
2tsp bicarbonate of soda

Pecan caramel sauce
50g pecan nuts
200g caster sugar
120ml cream
80g butter

www.ballynahinch-castle.com

Serves 4

To make the meadowsweet powder dry meadowsweet flowers in the oven at 90˚C for 2 hours, then cool and blitz in a coffee grinder. Sieve to a fine powder and store in an airtight container.

To make the parfait heat the caster sugar and 20ml of water without stirring to 118˚C until it forms a caramel. Whisk the egg yolks with an electric mixer then gently add the caramel, continuing to whisk, until the mixture is fluffy.

Gently heat the milk and meadowsweet powder until the flavour is infused, then cool and run through a sieve to remove any powder residue. Add the infused milk to the caramel, then fold in the semi-whipped cream. Pour into moulds and freeze for 24 hours before using. Serve straight from the freezer.

For the honeycomb, melt the honey, sugar and golden syrup together in a large deep saucepan over a low heat until the sugar is dissolved. Turn up the heat and bring to 149˚C until it becomes caramel. Gently and quickly sieve the bread soda into the mixture until it bubbles up, then remove from the heat and pour into a greased tray. Leave to cool and harden for at least an hour, then store in an airtight container.

Gently roast the pecan nuts, then cool and break into pieces with a rolling pin. Heat the caster sugar in 50ml of water to 118˚C until it becomes a gentle amber colour; don’t stir the mixture. Mix the cream into the caramel, then the butter, and stir gently over a low heat until the butter is melted and bubbling. Add the pecan nuts to the sauce.