For the honey and almond parfait
125g clear honey
6 egg yolks
300ml double cream
150ml almond milk
1 tsp almond extract
For the mixed berry coulis
300g mixed berries (raspberries, strawberries and blueberries)
1 tbsp caster sugar
2 tbsp Crème de Cassis
For the raspberry cream
½ tbsp agar agar flakes
30g crème fraiche
25 - 30g caster sugar, or to taste
For the ‘Langues de Chats’ biscuits
60g caster sugar
2 egg whites
60g plain flour
½ tsp almond extract
6 x individual metal pudding basins
Edible flowers to decorate
To make the parfait, heat the honey in a small pan until it runs freely. In a bowl, whisk the egg yolks until they are thick and pale in colour. Slowly pour the honey into the egg yolks, whisking constantly until the honey is completely incorporated. In a separate bowl, whisk the double cream until just firm and whisk in the almond milk and almond extract.
Fold the honey and egg yolk mixture into the cream. Line the pudding basins with cling film. Pour the parfait into the lined basins, cover with cling film and put in the freezer to set.
To make the coulis, put the berries in the base of a shallow, solid steam container and stir in the caster sugar and the crème de cassis. Place in the Miele steam oven and steam at 100°C for 4 minutes. Using a hand held blender, blitz the cooked berries to a smooth puree. Pass through a sieve to remove the seeds. Set aside until ready to serve.
To make the raspberry cream, place the raspberries in a saucepan and heat gently until cooked and collapsed. Puree the raspberries and again, pass through a sieve to remove seeds. Return to the pan and sprinkle over the agar agar flakes. Bring to the boil and stir to dissolve the flakes. Continue to simmer until the puree thickens. Remove from the heat and when cool, place in the fridge to set. Finally, stir in the crème fraiche and caster sugar. If the raspberries are very sharp, add a little more sugar to taste.
To make the ‘Langue de Chats’ biscuits, preheat the Miele oven on Fan plus, 200°C. In a bowl, beat the butter to soften then add in the sugar and continue to beat until well incorporated. Stir in the egg whites followed by the flour and almond extract.
Place a sheet of non-stick paper on the baking tray and spread a very thin layer of mixture evenly over the paper, Place the tray in the oven for 6 – 8 minutes and bake until just going golden brown around the edges. Working quickly, using a pizza wheel or sharp knife, cut out triangular shapes from the hot biscuit. Lift them off the tray with a palette knife and immediately wrap the base around a rolling pin to create a curve. Allow them to cool on the rolling pin. Repeat with remaining mixture. Store the cooled biscuits in an airtight container.