Chocolate, Cherry and Honeycomb Parfait

Pippa Kendrick

Chocolate Parfait
Prep Time: 90M
Cooking Time: 20M
Serves: 8

This vegan chocolate, cherry and honeycomb parfait is a show stopper.  It’s utterly delicious, decadent, celebratory and sumptuous AND completely gluten-free.

Prep time: 2 hours (including cooling)

Serves 8

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

Ingredients

For the honeycomb:

5 tbsp granulated sugar

2 tbsp golden syrup

½ tsp bicarbonate of soda

For the parfait:

200g dark, dairy-free chocolate

150g dairy-free margarine or coconut oil (at room temperature)

2 tbsp golden syrup

85g blanched almonds, or use the same weight in favourite gluten-free, vegan biscuits if you can’t have nuts, or stem ginger instead for extra flavour

85g glace cherries

100g dried cranberries

This vegan chocolate, cherry and honeycomb parfait is a show stopper.  It’s utterly delicious, decadent, celebratory and sumptuous AND completely gluten-free.

Prep time: 2 hours (including cooling)

Serves 8

Preparation

You will need a 450g/1lb loaf tin for this recipe

Method

Begin by making the honeycomb. Generously grease a flat baking tray with vegetable oil. Melt the granulated sugar and golden syrup in a high-sided saucepan over a low heat.

Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold colour.

Whisk in the bicarbonate of soda – this will make the syrup foam up, hence the high-sided pan – and immediately pour the mixture onto your greased baking tray.

Set the tray aside and leave it to cool for 20 minutes, before sliding the honeycomb off and chopping it roughly into small chunks for the parfait.

Next, line the loaf tin with enough cling film to allow it to drape over the edges by about 3 inches, smoothing the cling film into the tin to form a crease-free base.

Break up the dark chocolate and roughly chop the almonds. Place the chocolate, golden syrup and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.

Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries. Spoon the mixture into the lined tin and level the top.

Fold the overhanging cling film loosely over the top of the parfait and then place in the freezer for 1 hour, remove from the freezer and transfer the parfait to the fridge until set.

Once ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2 cm slices to serve.

Did you enjoy this dessert? Check out more of our vegan, gluten-free recipes.

 

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