One of the great things about frozen sweet parfaits is they don’t have to be churned in an icecream machine and yet they still have all that rich creamy mouth feel of a quality icecream. Parfaits are also very easy to make, especially this one. Perhaps that’s why this French dessert literally translates to “perfect”.
Ingredients
| 100 ml | Honey, such as pohutukawa, white clover, vipers bugloss (Main) |
| 5 | Egg yolks |
| 300 ml | Cream, lightly whipped |
| 8 | Ice cream cones |
| 2 Tbsp | Liquid honey, to drizzle |
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Directions
- Fill a saucepan with 3cm of water and bring to a simmer.
- Place honey in a small pot and bring to the boil. Place egg yolks in a metal bowl and slowly whisk in the honey. Place bowl over the simmering water and continue to whisk to form a light and fluffy "sabayon". (I use a bowl small enough to sit inside the rim of the saucepan; it is not a problem if the bowl does touch the water.)
- Remove from the heat and continue whisking until cool.
- Gently fold in the whipped cream and then place in the freezer. Serve generous scoops in waffle cones and drizzle over a little runny honey.
