Whisky and honeycomb parfaits with brandy snaps
- A challenge
- December 2015
- Serves 8
- Hands-on time 50 min, oven time 7 min, plus 24 hours freezing
Pull out the stops with this boozy dinner party dessert recipe: smooth whisky and honeycomb parfaits with chewy brandy snaps. They can be made well in advance, too, then whipped out of the fridge when required.
Want more? Check out these boozy Baileys brandy snaps with espresso martini cream.
- 54.9g (32.3g saturated)
- 51g (43.4g sugars)
For the parfaits…
- Flavourless oil to grease (optional)
- 50g honeycomb (see tips)
- 175g caster sugar
- ¼ tsp salt
- 8 large free-range egg yolks
- 600ml double cream
- 4 tbsp whisky
For the brandy snaps…
- 75g butter
- 75g caster sugar
- 75g golden syrup
- 75g plain flour
- ¾ tsp finely grated orange zest
- 1½ tsp orange juice
- Icing sugar and frozen raspberries, defrosted, to serve
You’ll also need…
- Ice cubes and a large bowl for an ice bath
- A sugar or digital probe thermometer
- 8 x metal cooking rings or 225ml soufflé dishes, 7cm diameter x 6cm deep
- If using metal rings, seal the bottom of each with cling film, then put cling film-end down in a baking tray and line with strips of baking paper. If using soufflé dishes, grease lightly with oil, then line with cling film and put in the tray.
- If your honeycomb isn’t in pieces, put it in a plastic bag and carefully break it up with a rolling pin.
- For the parfaits, dissolve the sugar and salt in 100ml water in a small pan over a low heat. Increase the heat and, using a thermometer, boil the syrup until it reaches 110°C. Meanwhile, put the egg yolks into a mixing bowl and whisk briskly for 5 minutes or until thick and pale. It’s easier to use a stand mixer but an electric hand mixer will also do.
- Prepare the ice bath: put cold water and plenty of ice cubes in a bowl big enough to hold the bowl of egg yolks. When the sugar syrup has reached 110°C, remove it from the heat and immediately pour it in a thin stream into the yolks, whisking all the time – don’t pour it onto the beaters; pour it between them and the sides of the bowl. Whisk on high for 3 minutes or until cooler and increased in volume.
- Put the base of the bowl into the iced water and gently turn the mixture over with a spatula for a minute or two, taking care not to knock out any volume, until cool. Set aside. Put the cream and whisky into another bowl and whip to soft peaks. Gently fold into the egg yolk mixture using a large, flat metal spoon, then fold in most of the honeycomb pieces.
- Spoon the mixture into the moulds, cover with cling film and freeze for at least 24 hours or until needed.
- For the brandy snaps, heat the oven to 180°C/160°C fan/gas 4. Line 3 large baking sheets with baking paper. Gently warm the butter, sugar and syrup in a small pan until the sugar has dissolved and the mixture is smooth. Remove from the heat. Mix in the flour, orange zest and juice.
- Put teaspoonfuls of the mixture, 6 on each baking sheet, at least 10cm apart. Bake one sheet at a time for 10-15 minutes until the brandy snaps are deep golden. Remove and leave for 1 minute to cool slightly, then lift them off, one at a time, with a palette knife and roll around the handle of a wooden spoon. Slide off and leave to cool and harden. If they harden before you’ve had time to shape them, return them to the oven briefly. Store in an airtight tin.
- To serve, remove the parfaits from the freezer and turn them out onto plates. Decorate with a few berries, a sprinkling of the remaining honeycomb and a dusting of icing sugar. Serve with the brandy snaps.
We used Waitrose Cooks’s Homebaking honeycomb nibbles (from Waitrose and Ocado). If you can’t get them, use a Crunchie and slice off the chocolate, or use finely chopped cinder toffee.
Prepare the parfaits up to 1 month ahead. Make sure they are well wrapped in cling film to prevent freezer burn.
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