FOR THE PARFAIT:
- 75g heather honey (or other floral runny honey)
- 25g caster sugar
- 4 medium egg yolks
- 1 tbsp lemon juice
- 250ml whipping cream
- 25g bee pollen
FOR THE POACHED PEARS:
- 500g caster sugar
- 2 vanilla pods, split lengthways
- 6 pears, peeled, halved and cored
FOR THE HONEYCOMB:
- 200g caster sugar
- 2 tbsp heather honey (or other floral runny honey)
- 3 tbsp golden syrup
- 2 tsp bicarbonate of soda
FOR THE LEMON CURD:
- zest and juice of 4 lemons
- 200g caster sugar
- 3 medium eggs
- 2 medium egg yolks
- 100g unsalted butter, cubed
This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE: NOTES AND RECIPES FROM DAYLESFORD FARM, which tells the story of how Daylesford came to be one of the most sustainable organic farms in the UK, along with recipes for every season.
‘This pudding was inspired by my love of the bees and is a celebration of their work. Supporting Britain’s bees is something I am incredibly passionate about. As pollinators, bees are vital in ensuring that future generations are able to live off the land as we can, so having plenty of honey in our hives is a sign that our bees are collecting nectar and thriving.’
To make the parfait, line a terrine or loaf tin, approximately 23 x 9 x 8cm, with clingfilm, leaving some overlapping the sides. Put the honey, caster sugar, egg yolks and lemon juice into a large heatproof bowl set over a pan of gently simmering water and whisk until frothy and thick, about 20 minutes. Remove the bowl from the heat and set aside to cool. Meanwhile use a hand-held electric whisk to whip the cream to soft peaks. Fold into the cooled mixture with the bee pollen and pour into the lined terrine tin. Fold the overhanging clingfilm over the top and transfer to the freezer.
To poach the pears make a syrup by putting 1 litre water into a large pan with the caster sugar and vanilla pods. Bring to the boil and then simmer for 3 minutes. Add the prepared pears and cover the pan. Poach gently for about 20 minutes; when they are cooked remove with a slotted spoon and leave to cool.
Next make the honeycomb. Line a baking tray with baking parchment. Put the caster sugar, honey and golden syrup into a large pan, bring to the boil and allow to bubble for about 10 minutes until lightly golden. Add the bicarbonate of soda – stand back as it will sizzle. Pour onto the lined tray and leave to set until hard enough to snap, about 1–11⁄2 hours.
To make the lemon curd, put all the ingredients into a large heatproof bowl set over a pan of simmering water. Stir until the sugar is dissolved and then continue to heat gently for about 20 minutes, until thick enough to coat the back of a spoon. Strain through a fine-mesh sieve and, if not using immediately, pour into a warm sterilised jar. Keep in the fridge once cool.
Remove the parfait from the freezer about 10 minutes before serving. Turn out and slice, then serve with a poached pear half, a spoon of lemon curd and some shards of honeycomb.