in

Fir Honey Parfait with Walnut Brittle and Seasonal Fruits

5 from 5 votes
Total Time 6 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 178 kcal

Ingredients
 

  • 80 g Walnut kernels
  • 80 g Sugar
  • 4 Msp Cinnamon powder
  • 1 piece Vanilla pod
  • 400 ml Milk
  • 4 piece Egg yolk
  • 150 g Fir honey
  • 300 g Cream
  • 2 tbsp Kirsch
  • 500 g Fruits of the season

Instructions
 

Walnut brittle:

  • Roughly chop the walnuts. Sprinkle sugar and 2 pinches of cinnamon in a small non-stick pan and caramelize over medium heat until golden brown and remove from heat. Immediately stir the nuts thoroughly into the caramel using two forks until they are completely coated. Quickly press the nut mixture flat on a baking paper and allow to cool.

Fir honey parfait:

  • Slit the vanilla pod lengthways and scrape out the pulp. Bring the pulp with the milk and the rest of the cinnamon to the boil in a saucepan, simmer for 2-3 minutes over a low heat and remove from the stove. Mix egg yolks and honey in a bowl with a whisk until light creamy, then gradually stir in the warm milk. Pour the egg yolk and milk mixture into a saucepan and heat over medium heat while stirring with a rubber spatula until it becomes creamy and thick. Make sure that the cream gets hot but never boils, otherwise the yolks can curdle. Pour the cream into a bowl and use the hand mixer to whisk for about 15 minutes until it is almost cold. Then cover and place in the refrigerator for 1 hour.
  • Then roughly chop the walnut caramel and whip the cream until stiff. Thoroughly fold the cream and, if you like, the kirsch into the chilled cream and pour into a well-sealable plastic freezer box. Sprinkle walnut brittle on top and press lightly into the cream. Close the box and let the parfait freeze for at least 4-5 hours in the freezer.

Serving:

  • Before serving, put the freezer box in hot water for a short time, then turn it over and pour out the fir honey parfait. Cut the parfait into slices and arrange on plates. Garnish with fruits of the season!

Nutrition

Serving: 100gCalories: 178kcalCarbohydrates: 17gProtein: 2.6gFat: 10.4g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Freshly Packed in Parma / Zucchini Coating, with Focaccia

Salmon and Wolffish on Saffron Wine Velouté with Black Noodles and Crayfish