Ingredients

Method

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

Ingredients

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