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Blackberry parfait, honeycomb and apple sponge

by
Kevin Mangeolles
Blackberry parfait, honeycomb and apple sponge
  • Dessert
  • medium
  • 6
  • 1 hour 30 minutes, plus freezing

PT1H30M

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Ingredients

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Metric

Imperial

Parfait

Poached blackberries

Honeycomb

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

Apple sponge

Yoghurt sauce

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Equipment

  • Thermometer
  • Pipe moulds

Method

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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
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
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
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
11
Mix the ingredients for the yogurt sauce together
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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Kevin Mangeolles
Kevin Mangeolles

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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