Honey and Blackberry Parfait

Name: Honey and Blackberry Parfait
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 ml Milk; 75 g liquid honey; 4 Eggs (size M); 1/2 TEASPOON Salt; 100 g Sugar; 7-10 Tbsp Peel of 1 organic orange; 250 g Blackberries; 400 g Whipped cream; 7-10 Tbsp parchment paper; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 ml Milk
75 g liquid honey
4 Eggs (size M)
1/2 TEASPOON Salt
100 g Sugar
7-10 Tbsp Peel of 1 organic orange
250 g Blackberries
400 g Whipped cream
7-10 Tbsp parchment paper
7-10 Tbsp Cling film

Directions

1
Bring milk and honey to the boil, let it cool down for about 10 minutes. Mix the eggs with the honey milk and beat with 1/2 teaspoon salt and sugar over a hot water bath until the mixture becomes thick and creamy.
2
Leave to cool over a cold water bath, stirring frequently. Stir orange zest into the egg mixture.
3
Finely puree the selected blackberries with a hand blender. Whip cream until stiff. Line a casserole dish (approx. 18 x 26 cm; 1.3 litres capacity) with parchment paper. Fold the cream into the cooled egg mixture and pour into the casserole dish.
4
Spread blackberry puree in patches on top and swirl with a spoon. Cover with foil and place in the freezer for 8-10 hours.