Method

1. To make the parfait, line a 26cm x 8cm rectangular terrine or loaf tin with cling film, leaving some overlapping the sides.
2. Place the Champagne or white wine into a small saucepan and bring to boil for 1 minute.
3. Turn the heat down to a simmer and add honey and lavender flowers. Let the mixture simmer for 3 minutes or until the honey is fully dissolved.
4. Remove saucepan from heat and set aside. Allow to cool and to infuse the lavender flavour. Once cool, strain and set liquid aside.
5. Meanwhile combine egg yolks, lemon juice, caster sugar and strained Champagne honey liquid into a large heatproof bowl.
6. Set over a pan of gently simmering water.
7. Whisk continuously to thick ribbon stage for approximately 20 minutes. Remove bowl from heat and set aside to cool.
8. Using an electric mixer, whisk thickened cream to soft peaks. Gently fold into the cooled mixture and pour into prepared terrine tin.
9. Cover and transfer to the freezer, preferably overnight or alternatively in a Smeg blast chiller for approximately 90 minutes.
10. Drizzle lemon curd over parfait.
11. To make the lemon curd, place lemon zest, juice, caster sugar, eggs and yolks into a heatproof bowl and whisk to combine.
12. Place covered bowl into steam oven set to 90°C.
13. Steam for 20 minutes then remove from oven. Set aside and cool for 10 minutes.
14. Gently whisk in butter cubes one at a time. Strain through a fine mesh sieve and pour into sterilised jars. Keep refrigerated.





Recipe presented by Tracy Hirst, Culinary Expert, Fortitude Valley. Featuring Smeg Appliances.