Honey Parfait With Meringue and Pistachios

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 9 x 5 loaf pan with parchment paper with paper extending over the sides.
  • Put pistachios and sugar in medium non stick skillet. Cook on medium heat stirring occasionally until sugar melts and turns brown.
  • Pour from pan onto sheet of parchment paper. Cool to room temperature. Chop.
  • In a large bowl, beat cream with an electric mixer on medium-high until stiff peaks form.
  • In a medium bowl, whisk together egg yolks and honey.
  • In another medium bowl, beat egg whites with an electric mixer on medium-high until stiff peaks form.
  • With a rubber spatula, gently fold yolk mixture into cream.
  • Gently fold egg whites into mixture.
  • Gently fold pistachios into mixture.
  • Pour half the mixture into prepared pan.
  • Arrange meringue on top in a single layer, breaking some into chunks to fit.
  • Spoon remaining mixture over meringues.
  • Smooth top.
  • Cover tightly with plastic wrap.
  • Freeze until firm, at least 8 hours or overnight.
  • To serve, loosen edges with knife and remove from loaf pan using parchment sling.
  • Slice or dish out into glasses using an ice cream scoop.
  • Enjoy!
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