Page 48 - Fresh Magazine

gluten free

Honey and pistachio parfait with hazelnut praline
SERVES 6

250ml milk Pour into a clean bowl through cover with cling film again and return
100g honey, organic if possible a fine-mesh sieve and cover the to the freezer.
1 vanilla pod, split in half lengthways surface with cling film so that it To make the praline, preheat the oven
and seeds scraped out doesn’t form a skin. Refrigerate until to 180°C/gas mark 4. Have a large
6 egg yolks completely cold. piece of non-stick baking paper ready.
115g caster sugar
350ml cream Whisk the cream until soft peaks Put the hazelnuts on a baking tray
sunflower oil, for greasing form. Carefully fold the whipped and toast in the oven for 5 to 8
300g pistachio nuts cream through the chilled custard minutes, until golden. Remove from
using a whisk to gently combine the the oven and set aside.
FOR THE HAZELNUT PRALINE two together. Put the sugar and water in a heavy-
100g blanched hazelnuts Lightly grease an 8cm x 10cm x 8cm based saucepan, mix well and set
SUPERVALU LOVES 150g caster sugar tin with sunflower oil (or 2 x 450g over a medium heat until the sugar
IRISH CRAFTS 2 tablespoons water deep loaf tins) and line with cling dissolves. Turn up the heat and keep
The black espresso cups and mugs film, allowing a good 7.5cm extra to swirling the pan until you get a
throughout this feature are by Put the milk, honey and vanilla seeds and hang over the sides of the tin. Pour golden caramel colour. Add the warm
master potter Stephen Pearce, a key pods in a saucepan set over a medium the custard mixture into the tin, hazelnuts and swirl them until they are
figure in Irish pottery design. He heat, stirring to dissolve the honey. then tap the tin lightly on the work coated with caramel. Carefully pour
threw his first pot aged 10 back in Meanwhile, whisk the egg yolks and surface to settle the mixture into the out onto non-stick baking paper and
1953. His function-driven designs sugar in a medium-sized bowl until tin. Cover the top with the excess quickly spread them out before they
are tempered by the colours and pale in colour. cling film and freeze overnight. harden. Allow to go completely cold,
traditions of Ireland, reflected in Bring the milk mixture to the boil, then The next day, roughly chop 100g of then roughly chop or put in a food
the bog-black colour of these cups pour it over the egg yolk mixture. Mix the pistachio nuts and blitz the rest processor and blitz.
and mugs. well, then pour the combined mixture in a food processor until they’re fine To serve, cut the parfait into slices
www.theshanagarrypottery.com back into the saucepan. Return to a crumbs. Remove the parfait from with a sharp knife, then scatter over
medium heat for 1 to 2 minutes, until the tin. Cover it completely with the the hazelnut praline or serve large
www.irishdesignshop.com the custard coats the back of a spoon. chopped and blitzed pistachios, then pieces of it on the side.

WWW.FREEIST.IE

46 | FRESH AUTUMN 2017

043 Fresh_Autumn 2017_Gluten Free_V12_KJ.indd 46 16/08/2017 00:53