Mango and Passion Fruit Parfait, with honey comb space rocks

Chad Byrne

Chad Byrne

3rd January 2018
Chad Byrne

Mango and Passion Fruit Parfait, with honey comb space rocks

(Intergalatic-planetary Beastie Boys homage!) ⁣

This dessert is from our menu at The Brehon Hotel, Killarney.


  • For the Parfait:
  • ⁣6 egg yolks
  • 100g of caster sugar
  • 375ml of double cream
  • 250ml of mango and passion fruit purée
  • For the Italian Meringue:
  • 100g of caster sugar
  • 25 ml of water
  • 50g of egg white
  • For the honeycomb:
  • ⁣400g of caster sugar
  • 120g of golden syrup
  • 400g of glucose
  • 40g of bicarbonate of soda


1. ⁣Start by whipping the cream to soft peaks and return to the fridge.
2. Using a whisk attachment, beat the egg yolks on a high speed with one tablespoon of warm water until they double in size.
3. Next, heat the sugar to 121˚C and slowly pour down the edge of the mixing bowl to combine with the yolks, while mixing.
4. Once the sugar, yolk mix has cooled, add the mango and passion fruit purée until combined.
5. Fold in the cream, place in the moulds and set in the freezer for a minimum of 4 hours.
For the Italian Meringue:
⁣1. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid.
2. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam.
4. Heat the sugar until it reaches 121°C then slowly pour into the egg whites, whilst still whisking.
5. Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.
For the honeycomb:
1. ⁣Line a deep 30cm x 20cm baking tray with parchment paper.
2. Add the sugar, golden syrup and glucose to a large, flat pan.
3. Place the pan over a medium heat and heat gently to a light golden-brown caramel.
4. The temperature should reach 165°C on a sugar thermometer; if you don’t have a thermometer, heat the mix to a straw colour and immediately move to the next step.
5. Sprinkle the bicarbonate of soda over the caramel and stir through. Be very careful at this point as the caramel will be bubbling and hot!
6. Pour the honeycomb into the lined tray and place in the fridge.
7. Leave to cool for approximately 20 minutes, or until it has set firm.
8. Once cooled, break up the honeycomb into pieces, or grind into a powder using a food processor.
9. Store in an airtight container in the freezer for up to a month.
⁣For garnishing the plate:
1. We pipe meringue onto the frozen parfait - as rough as you like, no need to faff about!
2. Torch it and sprinkle broken honeycomb, popping candy.
(OPTIONAL: strawberry powder (dehydrated strawberries, dried in vanilla syrup and blitzed to a powder. Use old one ones
or the tops you cut off. It's sacrilege to make powders out of perfectly good fruit - that's just my opinion though!)
3. Add silver leaf to honeycomb.
4. Serve and demolish.

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