With an abundance of honey farms located within New Zealand, a new found appreciation for the simple honeybee was established. Skincare, candles, sweets and an array of flavoured honey all derived from these important little creatures.
So, with all due respect to the secret life of bees, here is a favourite recipe of mine…
Honey Parfait with Choc Honeycomb
5 egg yolks
½ cup caster sugar
2 Tbsp Honey
200ml sour cream
100g Cadbury Crunchie bar or Choc honeycomb equivalent, roughly chopped, reserving ¼ cup or so for decorating on top of parfait.
Using electric beaters whisk the egg yolks sugar and honey in a large bowl until thick and pale.
In a separate bowl, lightly whip together the cream and sour cream.
Gently fold the cream mixture into the creamy egg mix.
Add chopped chocolate honeycomb and stir through, reserving some to decorate the top of the parfait.
Pour the mixture into a loaf/bar tin lined with first a layer of foil and then a layer of cling wrap, making it easier to remove when frozen.
Freeze overnight or until firm.
When ready, flip the parfait onto serving tray and arrange remaining chocolate honeycomb on top. To serve, cut into thick slices.
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