Honeycomb parfait

Special equipment • electric hand mixer • 8in (20cm) square cake pan

ServeS 12–16

vegetable oil

2 tbsp Lyle’s Golden Syrup or light corn syrup

5 tbsp granulated sugar

1 tsp baking soda

2 cups heavy whipping cream

1 x 14oz (400g) can sweetened condensed milk

Method:

1 To make the honeycomb, grease a baking sheet with vegetable oil. Combine the syrup and sugar in a saucepan and heat until melted and smooth, then let bubble until it is a deep caramel color. Remove from the heat and stir in the baking soda (it will puff up). Scrape the fluffy mixture onto the baking sheet in one mound do not deflate it by spreading. Let sit for 30 minutes or until cool. When cold, break up into bite-size chunks.

2 Put the cream in a mixing bowl and beat with an electric mixer until soft peaks form. Beat in the condensed milk until well blended. Stir in the honeycomb chunks, then pour into the cake pan lined with plastic wrap, smoothing the mixture into the corners. Cover with plastic wrap and freeze overnight until firm.

3 Remove the parfait from the freezer 15 minutes before serving to allow it to soften. To serve, scoop into parfait glasses or wine goblets.

Cheat:

Instead of making honeycomb, mix in 2 chocolate honeycomb bars, broken into bite-size pieces.

Honeycomb parfait