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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
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Ingredients
Metric
Imperial
Parfait
- 300g of blackberry purée
- 150g of sugar
- 6 egg yolks
- 75ml of water
- 150ml of whipping cream
Poached blackberries
- 225g of blackberries
- 100g of sugar
- 3 tbsp of water
Honeycomb
- 65g of golden syrup
- 90g of sugar
- 1 tsp bicarbonate of soda
Apple sponge
- 3 apples, peeled, cored and sliced
- 25g of butter
- 50g of honey
- 6 egg whites
- 125g of icing sugar
- 125g of ground almonds
Yoghurt sauce
- 100g of natural yoghurt
- 25g of sugar
SAVE RECIPE
Equipment
- Thermometer
- Pipe moulds
Method
1
Preheat the oven to 150°C/Gas mark 2
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
- 25g of butter
- 50g of honey
- 3 apples
- 125g of icing sugar
- 6 egg whites
3
Fold in the ground almonds and apples and transfer the mix to greased baking tin. Bake for 15 minutes, allow to cool and freeze
- 125g of ground almonds
4
To make the parfait, boil the sugar and water to 120°C
- 150g of sugar
- 75ml of water
5
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
6
Whip the cream, then fold the purée and whipped cream into the egg mixture. Place into small pipe moulds and freeze
- 150ml of whipping cream
- 300g of blackberry purée
7
For the honeycomb, place the syrup and sugar in a pan and bring to the boil
- 65g of golden syrup
- 90g of sugar
8
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
9
To poach the blackberries, bring the sugar and water together until they reach 110°C
- 100g of sugar
- 3 tbsp of water
10
Add the blackberries, mix gently then take off the heat and allow to cool
- 225g of blackberries
11
Mix the ingredients for the yogurt sauce together
- 100g of natural yoghurt
- 25g of sugar
12
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
13
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
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