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Afternoon tea

Butter biscuits with coffee buttercream icing

15–20 minutes

Afternoon tea

Marmalade rusks

50 minutes, plus 5-7 hours’ drying time in the oven

Afternoon tea

Chocolate fondants with kirsch-soaked cherries

20 minutes

Afternoon tea

Honey-and-strawberry parfait with mint salsa

6–8 minutes

Honey-and-strawberry parfait with mint salsa

Serves 6

Difficulty Medium

Prep Time 2 hours, plus 12 hours’ setting time

Cooking Time 6–8 minutes

Ingredients

For the honey parfait:

10 free-range egg yolks
150 g caster sugar
1/3 cup honey
½ t salt
1 cup cream

For the strawberry jelly:

500 g frozen strawberries
100 g sugar
1 lemon, zested and juiced
¼ t vanilla paste
5 gelatine leave,bloomed (or 5 t gelatine power bloomed in 1/2 cup cold water)

For the almond sablé:

83 g caster sugar
75 g salted butter, at room temperature
1 1/2 T olive oil
2 large free-range eggs, separated, at room temperature
¼ t vanilla paste
105 g cake flour
40 g ground almonds
¼ t baking powder
½ t fine sea salt

For the strawberry-and-mint salsa:

250 g fresh strawberries
10 g mint leaves
2 limes, zested
edible flowers, to decorate
strawberries, quartered, to decorate

Method

1. To make the parfait, place the eggs and sugar in the bowl of a stand mixer. Whisk at high speed for 6 minutes until the mixture is pale, fluffy and has doubled in volume.

2. Gently heat the honey, then slowly drizzle it into the egg-and-sugar mixture, whisking continuously until fully incorporated. Add the salt and mix again. Whip the cream to soft peaks, then carefully fold it into the egg mixture, taking care not to overmix. Pipe the mixture into glass dessert bowls and freeze for a minimum of 12 hours.

3. To make the jelly, place the strawberries in a saucepan and cook until they break down. In a separate bowl, combine the sugar and lemon zest and gently rub the mixture using your fingertips to extract the oils from the zest. Add the sugar mixture to the strawberries and continue cooking, then add the lemon juice and vanilla. Once all the ingredients are dissolved, transfer the mixture to a blender and process until smooth, or use a stick blender. Add the bloomed gelatine and stir. Strain through a fine sieve to remove the seeds, then allow the purée to cool at room temperature before layering it on top of the honey parfait.

4. To make the sablé, preheat the oven to 160°C. Using a stand mixer, beat together the sugar, butter and oil until light and fluffy. Scrape down the sides of the bowl, mix again, then add the egg yolks one at a time, mixing well after each addition. Add the vanilla. In a separate bowl, combine the dry ingredients, then add to the butter mixture in three parts, taking care not to overmix. Allow the dough rest for at least 1 hour (the sablé can be prepared up to 3 days in advance and stored in the fridge until needed) before rolling it out into discs about 5 mm thick. Bake for 6–8 minutes, adjusting time based on your oven.

5. To make the salsa, thoroughly wash the berries, then trim the strawberries and dice into small cubes. Finely chop the mint and combine it with the berries and zest in a bowl, mixing well. When you're ready to serve, layer this mixture over the jelly, garnish with edible flowers and fresh mint sprigs, and add some quartered strawberries. Finally, place the sablé discs on the rim of the glasses.

Find more sweet treat recipes

Photographer: Jan Ras

Videographer: Romy Wilson

Food Assistant: Bianca Jones

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Citrus-and-almond sheet cake

Butter biscuits with coffee buttercream icing

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Coconut-stuffed crêpes

Marmalade rusks

Chocolate meringues

Egg sandwich

Cheddar and basil muffins

Chocolate fondants with kirsch-soaked cherries

Sufganiyot/Doughnuts

Honey-and-strawberry parfait with mint salsa

Honey-and-strawberry parfait with mint salsa

Ingredients

Method