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The latest recipes from some of the top chefs in the North West and North Wales.
Chilled honey parfait served with caramelised kumquats
Serves: 6 / Preparation time: 10 minutes / Cooking time: 50 minutes
INGREDIENTS:
180g runny honey
8 egg yolks
600ml whipping cream (whipped to soft peak)
2 dessert-spoons of orange liqueur
600g kumquats
700g castor sugar
METHOD:
1. Put the honey in a small saucepan and bring to the boil. Beat the egg yolks in a bowl until thick,
and then add the honey in a slow stream, beating constantly. Gently fold in the whipped cream and
liqueur and pour the mixture into your chosen glasses. Freeze until firm.
2. Wash the kumquats well and prick the skins. Place in a large saucepan and cover with boiling water.
Simmer for 20 minutes. Strain the kumquats and retrieve 500ml of the liquid. Return the liquid to a
saucepan, add the sugar and stir over a medium heat until the sugar has dissolved. Increase the heat and
boil for 10 minutes. Add the kumquats and simmer for 15-20 minutes or until the kumquats are soft and
the skins are smooth and shiny. Set aside to cool.
3. To serve, arrange the kumquats with a little of the syrup drizzled over the top. If you're feeling
adventurous, you could also top it with spun sugar.
The Olive Tree at The Green Bough Hotel
60 Hoole Rd, Hoole, Chester CH2 3NL
Tel: 01244 326241
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