John Myers
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Mediterranean Honey – Parfait …
The perfect mediterranean honey – parfait … recipe with a picture and simple step-by-step instructions.
Mediterranean honey – Parfait …
- 50 g Summer blossom honey
- 2 Stalk Rosemary fresh
- 2 Egg yolk
- 1 tablespoon Sugar
- 5 g Candied ginger
- 150 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
… on caramelized apricots
- 1 Apricot fresh
- 2 Tablespoon (level) Brown sugar
- 5 Centiliters Apricot liqueur
Serving
- Rosemary fresh
- Candied ginger
Mediterranean honey – Parfait …
- Put honey in a saucepan. Wash the rosemary and shake dry, add to the honey. Bring the whole thing to a boil briefly. Take it from the stove and let it cool off.
- Stir the egg yolks with sugar over a hot water bath until creamy. Stir cold over a cold water bath.
- Remove the rosemary from the honey. Stir honey into the egg mixture. Cut the ginger into very small cubes. Stir in as well. Whip the cream with the cream stabilizer and vanilla sugar until stiff and fold in.
- Fill the mass either in silicone molds or in a freezer. Place in the freezer for about 3 to 4 hours (or overnight).
… an karamelisierten Aprikosen
- Wash the apricot, dry it, cut in half, remove the stone and cut into wedges.
- Caramelize the sugar in a pan. Pour in the apricot liqueur. Stir until the sugar has dissolved. Add apricot wedges and caramelize. Let cool down.
Serving
- Take the parfait out of the freezer and let it thaw a little. Remove from the silicone molds or turn out of the freezer and cut into slices.
- Arrange on dessert plates. Garnish with rosemary and candied ginger (or as the mood takes you).
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