Ready for the weekly recipe by Chef Nigel? Sweet lovers to the front! This week we have Chocolate and Honeycomb Iced Parfait!
3 Free-range eggs, separating yolks from whites
50g Caster sugar
450ml Double cream
2 Vanilla pods, seeds removed
3 Crunchie® bars, crushed
100mg Melted milk chocolate
To make the parfait:
Grease a loaf tin with a little vegetable oil and then line with two layers of cling film or use a silicon mould. In a clean mixing bowl, whisk the egg whites until soft peaks form when the whisk is removed. Gradually whisk in half of the sugar and continue to whisk until firm peaks are formed. Whisk the egg yolks and remaining sugar in a bowl over a pan of simmering water for about 5-6 minutes, or until the mixture thickens. Place the cream and scraped vanilla seeds into a separate bowl and whisk until soft peaks form when the whisk is removed from the bowl. Gently fold the meringue, egg yolks and cream together in a bowl gently until just mixed. Add the crushed Crunchie bars and then fold it into the mixture, making sure it is distributed evenly. Pour the mixture into the lined loaf tin or silicon moulds and place in the freezer for at least four hours, or until firm.
Remove the parfait from the freezer and leave to soften slightly before slicing and serving. Drizzle with melted chocolate and decorate the plate with more crushed Crunchie and fresh fruit. Enjoy!