Honey and Blackberry Parfait

Name: Honey and Blackberry Parfait
Cook time: 35 min
Total time: 9 h 35 min
Yield: 4
Ingredients: 5 TABLESPOONS Milk; 75 g liquid honey; 4 Eggs (Gr. M); 100 g Sugar; 7-10 Tbsp Salt; 1 Organic Orange; 250 g Blackberries; 400 g Whipped cream; 7-10 Tbsp parchment paper; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

Sweet dreams are made of this! We simply cannot resist the creamy half-frozen with fruit puree, and certainly not if it is made without an ice cream machine.

COOK TIME
35 mins

TOTAL TIME
575 mins

Ingredients

Servings: 4

5 TABLESPOONS Milk
75 g liquid honey
4 Eggs (Gr. M)
100 g Sugar
7-10 Tbsp Salt
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, then let it cool down for about 10 minutes. Cream eggs, honey milk, sugar and 1 pinch of salt with the whisk of the mixer. Whip the mixture in a hot water bath (see tip) with the whisks until it becomes thick and creamy. Let it cool down and stir more often. Stir in orange zest.
2
Sort the blackberries, rinse if necessary, drain and puree finely with a hand blender. Whip the cream until stiff. Line an ovenproof dish (approx. 18 x 26 cm; approx. 1.3 l capacity) with parchment paper. Fold the cream into the cooled down egg mixture. Pour parfait mixture into the casserole dish. Spread blackberry puree in patches on top and fold in with a spoon to create a strudel pattern. Cover with foil and place in the freezer for 8-10 hours.