Blackberry parfait, honeycomb and apple sponge

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A sumptuous and visually impressive dessert from Kevin Mangeolles, it is a perfect way to celebrate the start of the blackberry season . It is important to make the parfait and honeycomb ahead of time.

First published in 2015





Poached blackberries


  • 65g of golden syrup
  • 90g of sugar
  • 1 tsp bicarbonate of soda

Apple sponge

Yoghurt sauce


  • Thermometer
  • Pipe moulds


Preheat the oven to 150°C/Gas mark 2
To make the sponge, place the butter, honey and apple in a pan and cook until soft. Whisk the egg whites to a peak, add the icing sugar and whisk again
Fold in the ground almonds and apples and transfer the mix to greased baking tin. Bake for 15 minutes, allow to cool and freeze
To make the parfait, boil the sugar and water to 120°C
  • 150g of sugar
  • 75ml of water
Meanwhile whisk the egg yolks until they leave a trail in the bowl. Add the syrup to the whisked egg yolks and keep whisking until cold
Whip the cream, then fold the purée and whipped cream into the egg mixture. Place into small pipe moulds and freeze
For the honeycomb, place the syrup and sugar in a pan and bring to the boil
  • 65g of golden syrup
  • 90g of sugar
Simmer until golden brown, then add the bicarbonate of soda and mix. Pour onto greaseproof paper and, when cool, break into small pieces
  • 1 tsp bicarbonate of soda
To poach the blackberries, bring the sugar and water together until they reach 110°C
  • 100g of sugar
  • 3 tbsp of water
Add the blackberries, mix gently then take off the heat and allow to cool
Mix the ingredients for the yogurt sauce together
Ideally serve on slate tiles. Drizzle some yoghurt sauce on the slate or plate, then cut the apple sponge into small cubes and place the cubes on top of the sauce
Place the poached blackberries in between the sponge cubes, and the pieces of honeycomb in between that. Remove the parfait from the moulds and lay in the centre of the slate
First published in 2015

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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