- 3 egg whites
- 5 oz honey
- 3½ oz hazelnuts, skinned and lightly toasted, coarsely chopped
- ½ cup pistachio nuts, coarsely chopped
- ½ cup almonds, lightly toasted, coarsely chopped
- 1¾ oz dark chocolate, coarsely chopped
- finely grated zest of ½ orange
- 2 cups thickened (whipping) cream
- 2½ fl oz thickened (whipping) cream
- 2½ fl oz full-cream (whole) milk
- ¾ oz caster (superfine) sugar
- 5½ oz dark chocolate, roughly chopped
Spray a 30 x 12 x 6 cm (12 x 4¾ x 2½ in) or similar loaf (bar) tin with canola oil and line it with plastic wrap. Use your fingers or a plastic scraper to push out any wrinkles and smooth the edges to make sure the parfait also comes out smooth.
Whisk the egg whites in a freestanding electric mixer on high speed until soft peaks.
Put the honey in a saucepan over medium heat and bring to the boil. Remove it from the heat and pour it slowly down the side of the bowl into the whisking egg whites, ensuring it doesn’t touch the whisk. Whisk until cool and then fold in the nuts, chocolate and orange zest.
Variations: Try your own ‘inclusions’ in the parfait. All nuts are great, just remember to toast them, and chop them a little smaller to help with the portioning of the parfait once frozen. You can also add dried fruits such as cranberry, apricot, pear or cherry and freeze-dried fruits work really well.
In a separate bowl, whip the cream to semi-peaks and fold it gently into the other mixture. Pour the mixture into the prepared loaf tin and freeze for a minimum of 4 hours but preferably overnight.
TIP: You can set the parfait in your mold of choice. You could use individual tart (flan) tins or rings lined with plastic wrap. This would mean a circular dessert that does not need to be cut with a knife to portion. Empty and cleaned yoghurt pots work well.
Make the Hot Chocolate Sauce
Place the cream, milk and sugar in a saucepan over medium heat and bring to the boil. Remove from the heat and stir in the chocolate. Stir to a smooth sauce and serve immediately.
Remove the parfait from the tin, remove the plastic wrap and slice it into 2 cm-wide portions. Serve with the hot chocolate sauce.
About this recipe
“Dead simple, you can have this made and in the freezer in minutes. It gets no easier than this recipe, but that’s not to say it fails on taste. It’s delicious and a great alternative to ice cream if you don’t have your own churning machine. Slice the parfait with a sharp, hot knife for best presentation results.” -- Darren Purchese
Recipes and excerpts used with permission from Lamingtons and Lemon Tarts by Darren Purchese.