Honeycomb parfait

    Av Linda Thofelt

    1. Honeycomb: Cook all ingredients except for bi-carbonate in a deep saucepan over a low heat until starting to colour and reaches 160 degrees. Prepare a silpat mat on a cold surface. Whisk bi-carbonate into caramelised honey and poor onto the mat for cooling.
    2. Parfait: Combine all ingredients except for cream. Whisk over a hot water bath until a sabayon consistency (light, fluffy, soft peaks) are formed. Whisk sabayon in a kitchen aid on medium speed until cooled. Separately whisk cream to stiff peaks. Fold into sabayon in 3 stages. Add crushed honeycomb to taste. (reserve a little for garnish) Immediately fill a terrine mould and cover with plastic wrap to avoid freezer flavour.
    3. Curd: In a saucepan, cook sugar, purée and Agar agar for 5 minutes to hydrate the agar. Take of heat and cool to 50 degrees, add egg yolks and reserve in refrigerator until mix sets like a jelly. Once jellified, place in robot coupe and blend smooth, add soft butter 50 g at a time until fully emulsified.
    4. Basil powder: Place Maltosec in a robot coupe, add a teaspoon of icing sugar, start to blend. Slowly rain in basil oil until colour, taste and consistency you require is reached. Place in air tight container in fridge. Smear curd on a cold plate, place parfait on curd, garnish with basil oil, strawberries, blueberries, fresh basil, honeycomb, wild strawberry puree and finish with basil powder. Serve immediately. Do not share!



    • 130 g sugar
    • 50 g honey
    • 120 g glucose, Sosa
    • 60 g water
    • 14 g bicarb soda


    • 8 eggs
    • 4 egg yolk
    • 1 tahiti vanilla
    • 2 cups sugar
    • 1 ltr cream


    • 270 g egg yolk
    • 270 g sugar
    • 270 g wild strawberry, Sicoly
    • 4 g Agar agar, Sosa
    • 350 g butter

    Basil powder

    • basil oil to taste
    • 1 cup Maltosec, Sosa
    • icing sugar to taste