Distinctive Catering
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Iced honey and vanilla parfait with roasted strawberries

  • Double cream 500ml.
  • Vanilla pods 1
  • Icing sugar 80g
  • Past egg yolk 60g
  • Gelatine 1 sheets

Method

  1. Whisk the icing sugar and egg yolks with the vanilla puree or seeds on large mixer till a stiff sabayon is achieved
  2. Whisk the double cream till just below ribbon stage
  3. Temper the gelatine in cold water
  4. Warm a little of the cream (250ml) and then add the tempered gelatine
  5. Cool the gelatine mixture down completley with the lightly whipped cream
  6. Then fold in the stiff sabayon to the cream mixture
  7. Pipe into prepared moulds
  • Strawberries halved 20
  • Sugar 20gm
  • Whisky 25ml for the strawberries
  • Boil together in a large flat pan the whisky & sugar til a light caramel,. Add the strawberries and turn over in the caramel. Reduce the heat, add the coulis cook gently for two minutes then cool until needed.

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Contacting us

Big Bite Catering Limited
67 Gowan Brae
Airdrie
Lanarkshire
Scotland
ML6 7RB
Tel: 01236 842972
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