Sweet Cicely Parfait Recipe - Great British Chefs

Sweet cicely parfait with sea buckthorn and carrots

Starter
medium
4
1 hour 10 minutes, plus freezing of parfait and setting of jelly

PT1H10M

Christoffer Hruskova's inventive dish is a forager's dream, comprised of both sea buckthorn and sweet cicely. Take care and do your research if foraging for this sweet cicely parfait recipe to avoid any potentially dangerous plants.

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Ingredients

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Sweet cicely parfait

200g of sweet cicely
6 egg yolks
90g of icing sugar
250ml of whole milk
500ml of double cream

Sea buckthorn broken gel

50ml of sea buckthorn juice
250ml of carrot juice
50g of caster sugar
3.5g of agar agar

Baby carrots

12 baby carrots, keep the leaves for garnish
100g of caster sugar
100ml of water

To garnish

50g of sweet cicely

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Blender
Metal rings

Whisk the egg yolks and icing sugar until white and foamy. Blend the milk and sweet cicely until green and strain

6 egg yolks
90g of icing sugar
250ml of whole milk
250g of sweet cicely, 50g for the garnish

Whip the double cream into soft peaks and fold through the egg mix, then fold in the sweet cicely milk. Pour into a tray and freeze until set

500ml of double cream

For the buckthorn gel, bring the carrot juice and sugar to the boil with the agar agar, then remove from the heat and cool down until it sets into a jelly. Blend the jelly with the sea buckthorn juice

50ml of sea buckthorn juice
250ml of carrot juice
50g of caster sugar
3.5g of agar agar

For the carrots, bring the sugar and water to the boil, then place 8 of the cleaned carrots into the syrup and remove from the heat. Leave the carrots in the syrup until cold

100ml of water
100g of caster sugar
12 baby carrots, keep the leaves for garnish

Slice the rest of the carrots thinly and submerge in ice water until they crisp and curl up

Cut the parfaits into circles using warmed metal rings. Place each parfait in the middle of each plate and garnish with the broken gel, carrots and herbs

50g of sweet cicely

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Christoffer Hruskova

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.