Indulge in the delicate flavours of summer with a Lavender Honeycomb Parfait.
This no-churn frozen dessert combines the creamy richness of a French pâté à bombe, made with egg yolks and sugar syrup infused with floral lavender—with velvety vanilla bean whipped cream and the satisfying crunch of honeycomb.
This parfait is sure to bring a touch of elegance to your summer table whether served in a chilled coupe or a sugar cone.
Serves 4
Mis en Place
Pâté à Bombe
4 Egg Yolks, large
1/2 C. Sugar
1 C. Water
Lavender Buds, culinary grade
2 C. 35% Whipping Cream
2 Tsp. Vanilla Bean Paste
*Optional: Lavender Oil/Extract
Honeycomb
2 C. Granulated Sugar
1/2 C. Honey
4 Tbsp. Unsalted Butter
1/2 Tsp. Cream of Tartar
1/2 C. Water
1/2 Tsp. Salt
1 Tbsp. Baking Soda
Method
Honeycomb
If making the honeycomb, be sure to make hours before to ensure it is fully cooled.
Step 1
Line a 8x8" square baking pan with parchment paper and spray with non stick spray.
Step 2
In a large saucepan combine sugar, honey, butter, cream of tartar, water and salt.
Place over medium - high heat, do not stir.
Boil until a thermometer registers 149-152 Celsius/ hard crack stage.
Step 3
Remove the syrup from the heat, sift the baking soda over top and stir swiftly.
It will bubble and rise, be careful, no one wants a sugar burn!
Step 4
Immediately pour the honeycomb into the prepared pan and do not move to ensure the
formation of air bubbles remain.
Allow to cool fully and then chop.
Store remaining honeycomb in an airtight container.
Parfait
Step 1
Whip 35% cream to stiff peaks, add vanilla bean paste or extract and keep cold in the fridge.
Step 2
Make the Pâté à Bombe
Beat the egg yolks until light and fluffy.
Ideally in a stand mixer on high speed.
Step 3
Combine sugar, water and lavender buds in a small saucepan.
*tip: pre combine sugar and lavender buds to start to infuse flavour into the sugar.
Bring to a boil, without stirring until a thermometer registers 120 Celsius/ firm ball stage.
Step 4
While beating the egg yolks , add hot syrup to the egg yolks in a slow steady stream down the side of the bowl.
Whip on high for a few minutes until the mixture is thick, pale and mousse like.
Step 5
Fold the whipped cream delicately into the pâté à bombe using a spatula, taking care not to lose all the air in the whipped cream.
*If using add lavender oil/ extract just to taste for a stronger lavender essence
Step 6
Once fully combined add chopped bits of honeycomb and pour into a loaf or cake pan, top with a few more lavender buds, cover with plastic wrap and freeze until firm.
I prefer overnight.
Step 7
Serve in chilled coupes or on a sugar cone.
I like to dip my ice cream scoop in water for a clean scoop.
Enjoy!
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