Fig Purée Parfait with Honey

Use Purée Fig, Frozen, Boiron (1kg) to make this recipe. Fig purée gives frozen parfait body and a deep fruit flavour without icy pieces. Honey keeps the mixture softer in the freezer, while toasted walnuts add the texture that smooth purée needs.

At a glance

• Yield: 8
• Preparation: 25 minutes
• Cooking: 5 minutes
• Chilling or freezing: 6 hours

Purée Fig, Frozen — Boiron (1kg)

£20.49

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Ingredients

• 300g fig purée, thawed
• 3 large egg yolks
• 80g runny honey
• 300ml double cream
• 1 tsp vanilla extract
• 1 pinch fine sea salt
• 60g walnuts, toasted and chopped

Method

1. Line a 900g loaf tin with baking paper, leaving enough overhang to cover the top.
2. Whisk egg yolks, honey and salt in a heatproof bowl over barely simmering water until thick, pale and hot. Remove and whisk until cool.
3. Fold the fig purée and vanilla into the yolk mixture.
4. Whip the cream to soft peaks and fold it in, followed by half the walnuts.
5. Pour into the tin, cover and freeze for at least six hours. Unmould, slice and finish with the remaining walnuts.

Why this recipe works

The aerated yolk and honey base creates a semifrozen texture without churning. Fig purée supplies fruit solids, while honey lowers the freezing point enough for clean slices.

Practical tips and variations

• Keep the bowl above, not touching, the simmering water.
• Cool the yolk mixture before folding in cream.
• Toast the walnuts for a crisper contrast and fuller flavour.

Serving and storage

Keep well wrapped in the freezer for up to two weeks. Soften at room temperature for five minutes before slicing.

Frequently asked questions

Are the egg yolks cooked?

They are heated over simmering water, but anyone avoiding lightly cooked egg should use pasteurised yolks.

Can I make parfait without nuts?

Yes. Omit them or serve with crisp biscuits.

Can I use maple syrup instead of honey?

Yes, although the texture and flavour will be slightly different.