Need help breaking down this dessert.
I am trying to construct this “lemonade parfait” of sheep’s milk and lemon. I am pretty sure I’ve got the actual parfait down, but I can’t figure out to make the “honeycomb” spun sugar/honey decoration surrounding the dish. Any ideas if it’s made of anything accept sugar or any techniques on how to make such a thin, delicate ring? Thank you!
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Which or whose.
Please give us link, then we may be able to help with ideas.
One is from Gordon Ramsay, but for a berry dessert, and one if from Breyers (the ice cream people, so well tested).
https://www.youtube.com/watch?v=Az9B0I980IY
https://www.garnishandglaze.com/roasted-white-peaches-honeycomb-vanilla-ice-cream-recipe/
Neither is the delicate almost bangle-bracelet shape in the photo. I suspect it is made with a very thin honey mixture, poured quickly onto or into a cold mold to help it set. Maybe you can find something similar in other dessert-expert books, like those of Rose Levy Beranbaum.
Side note - I often find that fancy dessert garnishes made with precision in a top restaurant or bakery are very difficult and sometimes impossible to make exactly at home. But often, I can get close on size, texture, color, taste.
Good luck with the lemon-sheep milk dessert.