HONEY AND MASCARPONE PARFAIT WITH RASPBERRIES
It is not for the dieters, but if you are on a diet, make it for your family or friends, and just eat a tiny bit just to get the taste of it.
I use Violet Crumble Bar as this and the chocolate in it, gives it an extra level of flavour.
The combinations of flavours in this recipe work so well, and the result is a rich, creamy tasting dessert which would impress anyone. It's easy to make and requires no baking.
Preparation Time: 10 minutes plus freezing
Cooking time: 5 minutes
Makes: 8 -10 servings
5 egg yolks
1/2 cup castor sugar
3 tbs honey
300 ml milk
300g mascarpone cheese
Honeycomb and raspberries, to serve
Line a 22 cm x 12 cm loaf pan with plastic wrap, leaving plenty overhanging on all sides.
Place the egg yolks, sugar and honey in a bowl and beat with electric beaters until thick and pale.
Heat the milk in a small saucepan over medium-high heat and bring to just below boiling point.
Gently beat the milk into the egg mixture, then gently fold in the mascarpone with a spatula until well combined.
Spread the mixture into the prepared pan, cover with the plastic wrap, and freeze overnight.
When ready to serve, remove the parfait block from pan, and let defrost slightly.
Then slice and serve, topped with honeycomb and berries, and drizzle with cream if desired to make it even more delectable.