Almond and honey parfait
250g 8.8 ounces tub sheep's milk yoghurt
1/2 cup cream
1/2 cup caster sugar
1/2 cup honey
3 egg whites
ALMOND PRALINE
1/4 cup whole almonds
To make the praline, place the sugar and the water into a small
saucepan and cook to a golden caramel. Toast the almonds in a
moderate oven and pour into the caramel pot. Then while still very
hot, pour the praline on to a baking sheet and allow to set. When
hard, smash the praline into large pieces and put into a food
processor. Blend until it has the texture of sand.
To make the Italian meringue, combine the honey and sugar together in
a small saucepan. Place on a moderate heat and using a sugar
thermometer heat the sugar to 120C.
While the sugar is cooking, whisk the egg whites to stiff peak. When
ready, add the hot sugar syrup slowly while whisking the whites. Keep
whisking the whites until they become thick and shiny.
Whisk the cream to soft peaks and add the yoghurt and whisk to
combine well. Fold the ground almond praline through and then, in a
large bowl, fold the yoghurt mixture into the Italian meringue gently
in three batches until well combined. Place into a terrine mould that
has been lined with cling wrap. Freeze until set, a minimum of 4
hours.
Cut the peaches in halves and remove the stones. Place on to a lined
baking tray and sprinkle with brown sugar, a slice of butter and a
little of the saffron. Roast for 15 minutes at 200C until the peaches
are caramelised.
Serve the peaches warm with a slice of parfait and pour over the
remaining peach roasting juices.
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250g 8.8 ounces tub sheep's milk yoghurt
1/2 cup cream
1/2 cup caster sugar
1/2 cup honey
3 egg whites
ALMOND PRALINE
1/4 cup whole almonds
To make the praline, place the sugar and the water into a small
saucepan and cook to a golden caramel. Toast the almonds in a
moderate oven and pour into the caramel pot. Then while still very
hot, pour the praline on to a baking sheet and allow to set. When
hard, smash the praline into large pieces and put into a food
processor. Blend until it has the texture of sand.
To make the Italian meringue, combine the honey and sugar together in
a small saucepan. Place on a moderate heat and using a sugar
thermometer heat the sugar to 120C.
While the sugar is cooking, whisk the egg whites to stiff peak. When
ready, add the hot sugar syrup slowly while whisking the whites. Keep
whisking the whites until they become thick and shiny.
Whisk the cream to soft peaks and add the yoghurt and whisk to
combine well. Fold the ground almond praline through and then, in a
large bowl, fold the yoghurt mixture into the Italian meringue gently
in three batches until well combined. Place into a terrine mould that
has been lined with cling wrap. Freeze until set, a minimum of 4
hours.
Cut the peaches in halves and remove the stones. Place on to a lined
baking tray and sprinkle with brown sugar, a slice of butter and a
little of the saffron. Roast for 15 minutes at 200C until the peaches
are caramelised.
Serve the peaches warm with a slice of parfait and pour over the
remaining peach roasting juices.
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