Sweet cicely parfait with sea buckthorn and carrots

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

PT1H10M

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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
1
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
2
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
3
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
4
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
5
Slice the rest of the carrots thinly and submerge in ice water until they crisp and curl up
6
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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