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Honey parfait with strawberries and fennel

Published on August 8, 2016
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Tom Hunter, head chef at The Scarlet in Mawgan Porth uses Cornish strawberries and local runny honey in this decadent dessert

Honey parfait

Serves 4

You will need

Egg yolks 85g
Caster sugar 60g
Cornish runny honey 60g
Water 75g
Double cream 425g
Cornish strawberries 600g, quartered
Fennel herb small bunch


  1. Place the yolks in a mixing bowl and whisk until pale in colour.
  2. Add the sugar, honey and water to a pan and cook over a medium heat until it reaches 118°c. Remove the pan from the heat and place in cold water to arrest the cooking process.
  3. Pour the sugar mixture over the yolks while continuing to whisk.
  4. In a separate bowl, whisk the cream until it forms small peaks.
  5. Fold the two mousses together, pour into moulds and place in the freezer.
  6. Once the parfaits have frozen, turn them out from the moulds using a little hot water onto a plate and garnish with the fresh strawberries and fennel.

Chef’s tip: ‘Strawberries and fennel are a great combination, at The Scarlet we serve the parfait with a scoop of strawberry sorbet and fresh berries,’ says Tom.

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