Food and Travel Magazine | Lemon Curd, Honey and Vanilla Parfait with…

Name: Food and Travel Magazine | Lemon Curd, Honey and Vanilla Parfait with…
Ingredients: 5 egg yolks; 125ml Gwenyn Gruffydd Welsh Wildflower Honey; 2tbsp caster sugar; 500ml Welsh double cream; 2-4tbsp Beech Avenue Brewery Honey Liqueur (but no more or the parfait won’t freeze); a few drops vanilla extract; 125g Bev’s Been Baking Welsh Butter Shortbread, roughly crumbled; 3tbsp Gwenyn Gruffydd Welsh Wildflower Honey, at room temperature; 2tbsp Caws Teifi Salted Butter, melted; 175g Welsh Lady Preserves Lemon Curd; 75g Bev’s Been Baking Welsh Butter Shortbread, roughly crumbled; 3-5tbsp Gwenyn Gruffydd Welsh Wildflower Honey candied lemon zest (see recipe, right); 2 lemons, scrubbed well; 100g sugar

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Lemon Curd, Honey and Vanilla Parfait with Shortbread Nuggets

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Ingredients

5 egg yolks
125ml Gwenyn Gruffydd Welsh Wildflower Honey
2tbsp caster sugar
500ml Welsh double cream
2-4tbsp Beech Avenue Brewery Honey Liqueur (but no more or the parfait won’t freeze)
a few drops vanilla extract
125g Bev’s Been Baking Welsh Butter Shortbread, roughly crumbled
3tbsp Gwenyn Gruffydd Welsh Wildflower Honey, at room temperature
2tbsp Caws Teifi Salted Butter, melted
175g Welsh Lady Preserves Lemon Curd
75g Bev’s Been Baking Welsh Butter Shortbread, roughly crumbled
3-5tbsp Gwenyn Gruffydd Welsh Wildflower Honey candied lemon zest (see recipe, right)
2 lemons, scrubbed well
100g sugar