A mixture of sumptuous tastes and textures come together in a sublime sweet made with milk and cream sourced from Rowland’s Dairy and Chocolate Magic’s Chocolate, both based in Mawdesley.
For the melting chocolate:
210g dark chocolate. 54% or above
180g caster sugar
6 medium eggs
90g plain flour, sieved
180g unsalted butter, cut into 1cm dice
For the honeycomb:
400g caster sugar
100ml runny honey
2 tbsp liquid glucose
1 1/2 tsp bicarbonate of soda
(Divide in two between the parfait and garnish)
For the white chocolate and honeycomb parfait:
50ml cold water
4 egg yolks
80g caster sugar
120g grated white chocolate
Smashed up honeycomb
400ml double cream
Preheat the oven at 180°C
For the honeycomb
Put the sugar, honey and glucose in a heavy based saucepan with 100ml of water. Place the pan on the heat and, using a sugar thermometer, bring to the boil and boil at 160°C. Grease a larger baking try with oil while the sugar is boiling. When the pan reaches the required temperature, remove from the heat, quickly add the bicarb and whisk speedily. Working quickly, pour the mixture on to the tray – it will start to bubble dramatically straight away – and leave to cool.
For the white chocolate and honeycomb parfait
In a large heatproof bowl (preferably stainless steel) over a pan of simmering water, whisk together the egg yolks, sugar and water for about 4-5 minutes until the mixture is light in colour, thick and fluffy.
Remove the bowl from the pan and stir in the grated chocolate, then set aside to cool slightly. Whilst this is cooling, whisk the cream to soft peaks.
When the chocolate mix has cooled, fold the cream into it and add the smashed up honeycomb.
Put into the freezer and stir occasionally. You can either set in a mould to slice or serve with an ice cream scoop.
For the melting chocolate fondant
Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring regularly to prevent splitting.
In a large bowl, whisk together the egg yolks and sugar for about 4-5 minutes until pale and fluffy in texture (cold sabayon)
When the chocolate and butter have melted, remove from the heat and allow to cool slight for 5 minutes.
Slowly add the chocolate to the egg and sugar mix, then fold in the sieved flour. Make sure all ingredients are combined without any lumps.
Take 6 medium sized ramekins and spoon in the mixture to just below the rim. Bake in the preheated oven for 10-12 minutes until the top cracks slightly.
Serve immediately with the parfait and extra honeycomb for garnish.