Blackberry Parfait Recipe & Apple Sponge

Blackberry parfait, honeycomb and apple sponge

Dessert
medium
6
1 hour 30 minutes, plus freezing

PT1H30M

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.

Discover more:

Share recipe

Related recipes

Peach parfait, orange crème anglaise, peach and mint salad

Henry Harris

Banana parfait

Dominic Chapman

Goat's curd parfait, blueberries and purple basil

Luke Holder

Chocolate parfait with beetroots, yoghurt ice cream, and chocolate soil

Agnar Sverrisson

Banana and caramel parfait, peanut ice cream and kalamansi purée

Robert Thompson

Ingredients

save recipe

recipe saved

print recipe

shopping List

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

recipe saved

print recipe

shopping List

Thermometer
Pipe moulds

Method

save recipe

recipe saved

print method

Preheat the oven to 150°C/Gas mark 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

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

To make the parfait, boil the sugar and water to 120°C

150g of sugar
75ml of water

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 egg yolks

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

For the honeycomb, place the syrup and sugar in a pan and bring to the boil

65g of golden syrup
90g of sugar

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

To poach the blackberries, bring the sugar and water together until they reach 110°C

100g of sugar
3 tbsp of water

Add the blackberries, mix gently then take off the heat and allow to cool

225g of blackberries

Mix the ingredients for the yogurt sauce together

100g of natural yoghurt
25g of sugar

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

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

Discover more:

Share recipe

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.