This is delicious creamy dessert makes great use of leftover challah and dark honey. A parfait is a French frozen dessert where egg yolks are gently cooked with hot sugar, then folded into whipped cream. I have made my version parev so it is suitable after any meal. Remember to make in advance – and you can make double quantity too!

Method

• Heat the oven to 125°C. Line 2 loaf tins with cling film so that it comes up and over the sides.
• Place the challah in a food processor and whizz into breadcrumbs. Add the brown sugar, and whisky/water. Mix well and tip onto a tray lined with baking parchment.
• Bake for 15 minutes until dried out and golden. Leave to cool completely before using. You can do this in advance.
• To make the sugar syrup, put the caster sugar in a pan over a medium heat with 40ml water. Boil and stir, until the mixture reaches 121°C on a sugar thermometer.
• Meanwhile, using an electric mixer, whisk the egg yolks in a bowl until thick.
• With the whisk still running, carefully and slowly pour the hot syrup over the yolks – don’t pour over it over the whisk’s beaters and don’t pour too quickly as it will solidify. Once you have added all the syrup, continue to whisk the mixture until it cools to room temperature. Transfer to a mixing bowl.
• In a separate, clean mixing bowl, whisk the cream, honey and pinch of salt until the cream achieves soft peaks. Then gently fold into the yolk mixture along with the breadcrumbs.
• Transfer to the lined loaf tins. Cover with cling film. Freeze for 6 hours or overnight. Remove from the cling film about 5 minutes before serving.
• Drizzle with honey and some pomegranate seeds before serving.
   

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