Chef Recipes

Honey Praline Parfait

By Chef Garry Waldie
Scottsdale Culinary Institute

100 grams	Whole Almonds
100 grams	Whole Hazel Nuts
200 Grams	Sugar
700 Grams	Honey (24.4 oz.)
12	Egg Whites
1/8 cup	Gelatin	bloomed in 3/8 cup cold water
1 ½ Liter	Heavy Cream	whipped to soft peak.

Method
1. Roast nut together till brown.
2. Melt sugar in copper pan till caramel.
3. Add nuts, stir and pour onto oiled marble slab.
4. When nuts are cool break up and grind coarsely in food processor
5. Make honey Italian meringue by boiling honey to 240°ƒ
6. Add honey to whipped whites.
7. Add Bloomed Gelatin.
8. Whip till cool and fold in praline nuts.
9. Fold in Cream.
10. Pour into molds.
11. Refrigerate 8 hours.
12. Un-mold and coat with more praline or toasted nuts.