Desserts & Baking

Honey parfait with slow-roasted strawberries

15 minutes, plus freezing overnight
1 hour 15 minutes
Wine/Spirit Pairing
Graham Beck Rhona Muscadel 2008

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  • 400 g orange-flower honey
  • 6 free-range eggs, separated
  • 2 cups whipping cream
  • 500 g strawberries
  • 150 g organic unrefined sugar
  • Fresh seasonal fruit, for serving

In a saucepan over a medium heat, slowly bring the honey to the boil. Meanwhile, whip the egg whites until stiff peaks form.
Boil the honey for 2 to 3 minutes until thick and bubbling. Carefully pour the hot honey into the egg whites, whisking continuously, until the mixture is thick and glossy.
Set aside to cool. Whip the egg yolks until light and fluffy, then set aside. Whip the cream until stiff and fold, along with the egg yolks, into the cooled egg-white mixture.
Pour into a container and freeze overnight. Preheat the oven to 120°C. Remove the leaves from the strawberries and arrange the berries in a baking tray.
Sprinkle with the sugar and bake for 1 hour. Serve slices or balls of the parfait with the slowroasted strawberries and fresh seasonal fruit.

Cook’s note: Because of the high sugar content, the parfait will not freeze completely and, instead, will have a velvety, mousse-like texture. It’s perfect to prepare in advance and always handy kept in the freezer for a dessert or summer teatime treat.

Jacques Erasmus

Recipe by: Jacques Erasmus

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