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Honeycomb Parfait

A frozen vegetarian dessert featuring homemade chocolate-dipped honeycomb folded into a light vanilla egg and cream mixture.

Vegetarian Dessert Chocolate Frozen Honeycomb

Estimated Nutrition

Calories

804.2

kcal / serving

4825.2 kcal total

Carbs

89.2g

per serving

535.2 g total

Fat

47.6g

per serving

285.6 g total

Protein

6.4g

per serving

38.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

For the honeycomb

tbsp

Liquid Glucose

0.75

tsp

Bicarbonate Of Soda

300

Dark Chocolate

Roughly chopped

150

Caster Sugar

For the parfait

CondimentsSauces

Clear Honey

Dairy

unit

Eggs

Free-range, separated

450

Double Cream

NutsSeeds

unit

Vanilla Pods

Seeds removed

OilsFats

unit

Oil

For greasing

Method

Line a baking tray with oil and baking parchment.

Boil sugar, honey, glucose, and 50ml water until the mixture reaches 160°C.

Remove from heat and stir in bicarbonate of soda before pouring onto the tray.

Cool the honeycomb completely and break into large pieces.

Melt the dark chocolate in a bowl over simmering water or in a microwave.

Line a second baking tray with greaseproof paper.

Dip honeycomb pieces in chocolate and leave on the tray for one hour to set.

Grease a loaf tin and line with two layers of cling film.

Whisk egg whites with half of the sugar to form firm peaks.

Whisk egg yolks and remaining sugar over simmering water until thickened.

Whisk double cream and vanilla seeds in a separate bowl to soft peaks.

Fold the meringue, egg yolk mixture, and cream together gently.

Chop the chocolate honeycomb and fold it into the parfait mixture.

Pour into the loaf tin and freeze for at least four hours.

Soften the parfait at room temperature for one hour before slicing.

made with
a toodle. project