Frozen honey nut slice

Frozen honey nut slice

By
From
Lamingtons & lemon tart
Serves
8-10
Photographer
Patricia Niven

Dead simple, you can have this made and in the freezer in minutes. It gets no easier than this recipe, but that’s not to say it fails on taste. It’s delicious and a great alternative to ice cream if you don’t have your own churning machine. Slice the parfait with a sharp, hot knife for best presentation results.

Ingredients

Quantity Ingredient

Honey nut parfait

Quantity Ingredient
3 egg whites
140g honey
100g hazelnuts, skinned and lightly toasted, coarsely chopped
75g pistachio nuts, coarsely chopped
80g almonds, lightly toasted, coarsely chopped
50g dark chocolate, coarsely chopped
1/2 orange, finely grated zest
500ml thickened cream

Hot chocolate sauce

Quantity Ingredient
75ml thickened cream
75ml full-cream milk
20g caster sugar
150g dark chocolate, roughly chopped

Method

  1. Spray a 30 x 12 x 6 cm or similar loaf tin with canola oil and line it with plastic wrap. Use your fingers or a plastic scraper to push out any wrinkles and smooth the edges to make sure the parfait also comes out smooth.
  2. Whisk the egg whites in a freestanding electric mixer on high speed until soft peaks.
  3. Put the honey in a saucepan over medium heat and bring to the boil. Remove it from the heat and pour it slowly down the side of the bowl into the whisking egg whites, ensuring it doesn’t touch the whisk. Whisk until cool and then fold in the nuts, chocolate and orange zest.
  4. In a separate bowl, whip the cream to semi-peaks and fold it gently into the other mixture. Pour the mixture into the prepared loaf tin and freeze for a minimum of 4 hours but preferably overnight.
  5. To make the chocolate sauce, place the cream, milk and sugar in a saucepan over medium heat and bring to the boil. Remove from the heat and stir in the chocolate. Stir to a smooth sauce and serve immediately.
  6. To assemble, remove the parfait from the tin, remove the plastic wrap and slice it into 2 cm wide portions. Serve with the hot chocolate sauce.

Tip:

  • You can set the parfait in your mould of choice. You could use individual tart tins or rings lined with plastic wrap. This would mean a circular dessert that does not need to be cut with a knife to portion. Empty and cleaned yoghurt pots work well.

Variation

  • Try your own ‘inclusions’ in the parfait. All nuts are great, just remember to toast them, and chop them a little smaller to help with the portioning of the parfait once frozen. You can also add dried fruits such as cranberry, apricot, pear or cherry and freeze-dried fruits work really well.
Tags:
darren purchese
burch and purchese
sweet studio
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