Iced Vanilla Parfait with Cinder Toffee
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 25 min.
Ready in
Ingredients
for
4
- Ingredients
- ¾ cup caster sugar
- ⅔ cup water
- ½ tsp vanilla extract
- 1 cup double cream
- 8 medium egg yolks
- ¾ cup chopped, mixed Nut
- 1 cup Dark chocolate (chopped)
- 1 Tbsp unsalted butter
- 1 Tbsp liquid sugar
- ⅔ cup Honeycomb (roughly chopped)
How healthy are the main ingredients?
sugarPreparation steps
1.
Combine the sugar, water, and vanilla extract in a small saucepan, stirring and cooking over a medium heat until the sugar has dissolved. Simmer the syrup for 2 minutes and then remove from the heat.
2.
Beat the cream in a chilled mixing bowl until stiffly peaked, chilling until needed. Beat the egg yolks in a separate mixing bowl until thick and then beat in the sugar syrup until well incorporated. Continue to beat the mixture until the volume has quadrupled into a frothy, custard-like mixture.
3.
Beat the mixture with an electric whisk for a further 6 - 7 minutes until the custard has cooled to room temperature. Gently fold the whipped cream and chopped mixed nuts into the custard mixture. Divide the mixture between four individual ramekins lined with clingfilm.
4.
Freeze overnight until set. Remove the parfaits from the freezer and leave to stand at room temperature for 10 minutes. In the meantime, melt together the chocolate, butter, and liquid glucose in a bowl set atop a half-filled saucepan of simmering water, stirring until smooth. Invert the parfaits onto plates and top with the chocolate sauce and honeycomb.
