Delicate layers of lavender-infused honey mousse, crunchy honeycomb candy, and toasted almonds create a sophisticated and texturally interesting dessert.
This parfait is an absolute dream! The floral notes of lavender, the sweetness of honey, and the unique, brittle crunch of honeycomb come together in perfect harmony. It's surprisingly easy to assemble, and the visual presentation is stunning. This dessert is a guaranteed crowd-pleaser and offers a unique flavor profile that will leave everyone wanting more.Ingredients:
For the Lavender Honey Mousse:
- 1 cup heavy cream
- 1/4 cup honey
- 1 tablespoon dried lavender flowers
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
For the Honeycomb Crunch:
- 1 cup sugar
- 1/4 cup honey
- 1/4 cup water
- 1 1/2 teaspoons baking soda
For Assembly:
- 1/2 cup toasted sliced almonds
- Fresh lavender sprigs (optional, for garnish)
- Instructions:
-
Make the Lavender Honey Mousse:
- In a saucepan, heat heavy cream, honey, and lavender flowers over medium heat until simmering. Remove from heat and let steep for 30 minutes.
- Strain the cream mixture through a fine-mesh sieve, discarding the lavender flowers. Stir in vanilla extract.
- In a small bowl, whisk together egg yolks. Slowly whisk in a small amount of the hot cream mixture to temper the yolks, then whisk in the remaining cream.
- In a separate small bowl, sprinkle gelatin powder over cold water and let stand for 5 minutes to bloom.
- Gently heat the yolk mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not boil.
- Remove from heat and stir in the bloomed gelatin until dissolved.
- Let cool slightly, then divide evenly among glasses. Cover and refrigerate for at least 4 hours, or until set.
-
Make the Honeycomb Crunch:
- Line a baking sheet with parchment paper.
- In a saucepan, combine sugar, honey, and water. Cook over medium heat, stirring until sugar is dissolved. Bring to a boil and cook without stirring until the mixture turns a deep amber color (about 8-10 minutes).
- Remove from heat and quickly stir in baking soda. The mixture will foam up.
- Immediately pour the mixture onto the prepared baking sheet and let cool completely. Once cool, break into pieces.
-
Assemble the Parfaits:
- Spoon a layer of the prepared lavender honey mousse into the serving glasses.
- Top with a generous amount of honeycomb crunch and toasted almonds.
- Garnish with fresh lavender sprigs, if desired.
- Serve immediately or chill for a short time before
