Honey Parfait Served with Hazelnut Biscuits and Armagnac Flavoured Prunes

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 15 egg yolks
  • 25 g (1 oz) caster sugar


Whisk the egg yolks until they are pale and fluffy. Dissolve the sugar and water together, then boil until they reach the soft ball stage on a sugar thermometer. Combine the yolks and sugar mixture and whisk over a double boiler until the ribbon stage is reached. Remove from the heat and stir in the honey and fold in the cream. Pour into moulds, either individual or terrine moulds, (it helps if