- Serving: Makes 8 parfaits
Frozen Honey Parfait
Creamy honey parfaits are accompanied by berries and thick sabayon. The really good news is that the parfaits may be made ahead of time — days ahead! The sabayon, however, is definitely a last-minute preparation.
- Honey Parfait
- Eggs - 3
- Sugar - scant 1/2 cup
- Pinch of salt
- Blossom honey - 5 tablespoons
- Heavy (whipping) cream - 2 cups, beaten to firm peaks
- Berry Compote
- Sugar - 2 cups
- Water - 2 cups
- Strawberries - 1 quart, hulled
- Raspberries - 1 pint
- Blackberries - 1 pint
- Blueberries - 1 pint
- Zest of 1 lemon
- Few grindings nutmeg
- Egg - 1
- Sugar - 1/3 cup plus 1 tablespoon
- Cornstarch - 2 teaspoons
- Dry white wine - 1 cup
- Confectioner’s sugar for dusting
- Mint sprigs - 8
To make the parfait: In the top of a double boiler over barely simmering water, beat the eggs with the sugar and pinch of salt until the mixture doubles in volume and forms a very fine, light-colored foam. Remove from heat and continue to beat until the mixture is room temperature. It will be almost white. Beat in the honey. Cover with plastic wrap and chill for 30 minutes. Fold a large spoonful of whipped cream into the mixture to lighten it, then fold the mixture into the whipped cream in two additions, being careful to preserve volume. Place eight 2-inch-by-3-inch timbales or similar ramekins a parchment-line baking sheet and fill them with the parfait, smoothing the tops. Cover the tops with plastic wrap and freeze for at least 4 hours.
To make the compote: Put the sugar and water in a heavy saucepan and bring to a boil over medium-high heat without stirring; swirl the pan to blend as needed. Add the fruit and reduce the temperature to medium-low. Simmer until the berries are tender, 5 to 8 minutes. Remove and set aside to cool.
To make the sabayon: In the top of a double boiler over barely simmering water, whisk the egg yolks and sugar until the sugar has dissolved and the mixture is smooth. Add the cornstarch and wine and cook, whisking constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and whisk for another minute or two until the mixture has cooled slightly.
To serve: Dip the molds in hot water and unmold the parfaits onto chilled dessert plates. Dust the plates with confectioner’s sugar. Drizzle sabayon over the parfaits. Spoon fruit compote next to the molds.