Name: Honey & poppy seed parfait
Prep time: 4 min
Cook time: 30 min
Total time: 34 min
Yield: 6 servings
Cuisine: Cold
Ingredients: 3 eggs seperated; 2 Tbs honey; 10 g castor sugar; 55 g castor sugar; 125 ml cream double thick; 10 g poppy seeds; 150 g strawberries; 25 g white sugar; 30 g butter; 2 Tbs brown sugar; 2 Tbs golden syrup; 2 Tbs flour sifted; 1 Tbs ginger or cinnamon, ground; 2 tsp brandy

Recipe Disclaimer

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Ingredients (14)

3	eggs — seperated
2 Tbs	honey
10 g	castor sugar
55 g	castor sugar
125 ml	cream — double thick
10 g	poppy seeds
150 g	strawberries
25 g	white sugar

Brandy snaps

30 g	butter
2 Tbs	brown sugar
2 Tbs	golden syrup
2 Tbs	flour — sifted
1 Tbs	ginger — or cinnamon, ground
2 tsp	brandy

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Method:

Parfaits
Place egg yolks, honey and 10g of the castor sugar into a bowl and whisk until light and fluffy. In another bowl
whisk the egg whites with 55g sugar until stiff peaks have formed. Whip the cream into stiff peaks then fold
into the egg yolk mixture. Add poppy seeds and gently fold in egg whites. You can use any soft mould (rubber,
silicon, foil or paper) for this dish that will easily release the parfait before serving. Place mixture into moulds and
freeze until firm. This may take 3-4 hours, so it is best to prepare parfaits well in advance of eating.
Macerated strawberries

Drain off all water from strawberries, place in an aluminium foil bag with white sugar and bake at 170°C for
10-20 minutes until soft. Unwrap foil parcels and put strawberries and their beautiful red juices into a container
and chill until needed.

Brandy snaps
Pre-heat oven to 165°C. In a pan over a medium heat, melt butter, sugar and syrup together. Once hot and the
sugar is dissolved remove from heat. Cool for 2 minutes. Now add the flour, ginger or cinnamon and brandy. Mix
thoroughly. Place 4 teaspoons of the mixture onto a silicone baking mat or a lightly oiled non-stick baking tray,
leaving a fair amount of space between each one as biscuits will spread out considerably when baking. Place into
oven for about 3 to 4 minutes. When the entire surface of each snap is bubbling, wait for 30 seconds until the
snaps are cooked and a deep golden brown. Remove from oven and allow to cool until they become stiff but not
hard. At this point you can form them into any shape you like as they are totally flexible. If they do go too hard
simply place back into the oven for a minute. Try moulding a brandy snap disc over an upturned cup or glass to
create a brandy snap basket and serve the parfait inside it!

To serve
Unmould parfaits into serving dishes, topped with some strawberries and a little juice. If you don’t serve inside
brandy snap baskets arrange a brandy snap on each plate. Serve immediately as they will melt quite quickly.