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.
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
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
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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
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.