Ravneet Gill’s honey and toasted rye parfait
- September 2023
- Serves 8
- Hands-on time 30 min, plus freezing. Oven time 40-50 min
Not all frozen creams need to be churned – as the quintessentially French parfait proves. Cookbook author and chef Ravneet Gill’s version sees the cream lightly sweetened and flavoured with honey, then studded throughout with crunchy little rye breadcrumbs. This make-ahead pud is, well, perfect.
Rye also adds an extra dimension to these delicious brownies.
- 35g (21g saturated)
- 25g (20g sugars)
- 100g rye bread, roughly chopped
- 50g dark brown sugar
- 1 tbsp brandy (or water, if you prefer)
- 75g caster sugar
- 5 medium free-range egg yolks
- 30g dark honey, plus extra to drizzle
- 500ml double cream
- 1lb loaf tin
- Sugar thermometer
- Heat the oven to 120°C fan/gas 1. Put the rye bread in a food processor or blender and whizz into breadcrumbs. Add the brown sugar and brandy (or water), mix to combine, then tip out onto a large baking tray lined with baking paper. Bake for 40-50 minutes, stirring regularly, until dried out and golden, then leave to cool completely before using.
- Put the caster sugar in a saucepan over a medium heat with 40ml water. Cook, swirling the pan occasionally instead of stirring, until the mixture reaches 121°C. Meanwhile, put the egg yolks in the bowl of a stand mixer with a whisk attached (or use an electric whisk) and whisk at a medium speed until thick.
- With the whisk still running, carefully and slowly pour the hot syrup over the yolks – don’t pour it over the whisk’s beaters and don’t pour it too quickly otherwise it will solidify. Once you’ve added all the syrup, continue to whisk the mixture until it cools to room temperature, then transfer to a mixing bowl. Clean out the stand mixer bowl, then add the double cream, honey and a pinch of salt. Whisk again for a few minutes until the cream achieves soft peaks (they flop over when you lift out the beaters). Fold or gently stir the cream into the yolk mixture with the breadcrumbs, then transfer to the loaf tin lined with baking paper. Freeze for at least 6 hours before unmoulding and slicing. Drizzle with more honey before serving (if you like).
Don’t waste it Lightly whisk, then bag up, label and freeze the egg whites to use in other recipes such as meringues.
“The foundation of a parfait is wonderfully straightforward. It involves creating a pâte à bombe, where egg yolks are gently cooked with hot sugar, then folded into whipped cream. To add an extra touch, I enjoy incorporating crunchy sweetened breadcrumbs that retain their crispness for several days.” Ravneet Gill
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