Strawberry Ripple and Honeycomb Parfait

This is a perfect amalgamation in a dessert ice cream with honeycomb and strawberry.

Ingredients serve 8 - 10

2 eggs (100g)

100 g caster sugar

700 ml cream

50 g chopped honeycomb

100 g strawberry coulis

Method

Place eggs and sugar in a mixing bowl and whisk with an electrical mixer until light and creamy approx. 7 minutes. Whisk cream until soft peak is reached and fold into the egg mixture. Add honeycomb and mix evenly. Add strawberry coulis and make a marbled mixture without over mixing. Place mixture evenly into a lightly greased terrine mold or a medium sized bread tin lined with cling wrap. Cover the parfait and place in the freezer overnight. Remove the parfait from the freezer and turn out on a serving plate.

Note: Try adding other ingredients such as chopped toasted nuts and chopped milk or white chocolate.