Lavender – honey parfait
Serve with apricot puree or compote, a great flavour combination.
Ingredients
- ½ sachet powdered gelatin
- 1 tbsp dried lavender flowers, ground
- 150 g white chocolate, chopped
- 2 eggs, separated and egg whites whipped
- 250 ml whipping cream, whipped
- 50 g runny honey
- pinch of salt
- 3 tbsp Kirsch (or chocolate liqueur)
Method
- Line a loaftin with clingfilm, set aside. In a small saucepan, sprinkle gelatin over a little water, set aside to soak.
- In a bowl over a hot water bath, melt the chocolate, remove from water bath, set aside. In another bowl, placed over the hot water bath, whisk egg yolks, honey, ground dried lavender flowers, and Kirsch or liqueur until pale and fluffy. Dissolve gelatin and add to the yolk mixture. Add molten chocolate while stirring. Remove from water bath, keep whisking occasionally until cooled to room temperature. Fold in whipped egg white, then fold in whipped cream. Transfer into prepared loaftin, cover with clingfilm. Freeze for several hours (or overnight), remove from freezer about 20 minutes before serving.