Pyramid of honeycomb parfait with a passion fruit dressing – by Nick Markey

11 September 2006
Pyramid of honeycomb parfait with a passion fruit dressing – by Nick Markey

Pyramid of honeycomb parfait with a passion fruit dressing
### INGREDIENTS ### (serves 6-8) ### For the parfait 300g caster sugar 2tbs liquid glucose Dash of water 6 egg whites 500ml doublecream 150g honeycomb For passion fruit dressing 8 passion fruits, pulped 100g caster sugar 50ml water 50ml orange juice To garnish Red fruit Spun sugar ### METHOD Boil the sugar and liquid glucose with a dash of water until the soft ball stage. In a separate bowl, whisk the egg whites until stiff. Add the boiled sugar slowly to the stiff egg whites. Half-whip the double cream. Fold the egg white mixture into the whipped cream. Break honeycomb into small pieces and add to the egg-and-cream mixture. Spoon into pyramid moulds and freeze. Place the passion fruit pulp into a saucepan with the caster sugar, water and orange juice. Reduce until it becomes a syrup. Leave to cool. To assemble, run the pyramid moulds under warm water and turn out the parfait on to a plate. Spoon sauce around and garnish with red fruit and spun sugar. Nick Markey Photo © Sam Bailey
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