
Chamomile Parfait
17h
A floral, frozen treat that pairs well with fruits and nuts.
Mix 300 ml of heavy cream and 13 g of dried chamomile. Cover with cling film and refrigerate for 12h to infuse the cream
Strain the cream into a clean bowl
Add 50 g of honey and mix to combine
Add 400 ml of heavy cream to a stand mixer bowl
Use the whisk attachment, on medium-high speed, until the cream is completely whipped
Transfer to a bowl and keep it refrigerated
Add 300 g of egg yolks to a stand mixer bowl
Add 30 ml of water and 100 g of white sugar
Beat with the whisk attachment, on high speed, until it forms soft peaks
Combine 200 ml of the chamomile-infused cream and the egg yolk mixture in a bowl. Mix slowly and gently
Add the whipped cream. Incorporate it slowly and gently
Cover the bottom of a baking dish with cling film and pour the parfait. Spread evenly. Place in the freezer until completely frozen
Flip the baking dish to release the parfait. Punch it with a ring cutter. The chamomile parfait is ready
Enjoy!
Yield 10 portions
Heavy Cream
700 mlDried Chamomile
13 gHoney
50 gEgg Yolk
300 gWhite Sugar
100 gWater
30 ml
Equipment
Stand Mixer
Whisk Attachment
Ring Cutter
Kitchen Scale