Honey cinnamon parfait
Ingredients
- 2 eggs
- 3 yolks
- 150 ml milk
- 1 tsp ground cinnamon
- 100 g honey
- 250 ml whipping cream, whipped
- 100 g ground hazelnuts (optional, omit if an absolutely smooth texture is preferred)
Method
- Line a loaftin with clingfilm, set aside.
- Place a metal bowl over a hot water bath. Add eggs, yolks, milk, cinnamon and honey and whisk for about 10 minutes, until pale and fluffy. Remove from water bath and let cool, whisk occasionally. Fold in whipped cream. Transfer about a third to prepared loaftin. Mix another third with the ground hazelnuts, transfer this mixture as a second layer to the loaftin. Finally, top with the remaining third. Cover with clingfilm and freeze overnight. Remove from freezer 20 minutes before serving.