This Mango and Passion Fruit Parfait with honeycomb space rocks is an Intergalactic-plenetary Beastie Boys Homage, created by the Chefs at The Brehon in Killarney.
For this recipe, chop up some seasonal fruit. Used here were some Kumquats, Plums and Blackberries. However, for the summer months, berries and peaches are the perfect match.
Mango and Passion Fruit Parfait
– 6 egg yolks
– 100g of caster sugar
– 375ml of double cream
– 250ml of mango and passion fruit purée
– 100g caster sugar
– 25ml water
– 50g egg white
– 400g caster sugar
– 120g golden syrup
– 400g glucose
– 40g bicarbonate of soda
Mango and Passion Fruit
1. Start by whipping the cream to soft peaks and return to the fridge. Using a whisk attachment, beat the egg yolks on a high speed with one tablespoon of warm water until they double in size.
2. Next, heat the sugar to 121˚C and slowly pour down the edge of the mixing bowl to combine with the yolks while mixing.
3. Once the sugar and yolk mix has cooled, add the mango and passion fruit purée. Fold in the cream, place in the moulds and set in the freezer for a minimum of 4 hours.
1. Put the sugar and water into a small saucepan on 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.
3. Heat the sugar until it reaches 121°C. Then slowly pour into the egg whites whilst still whisking.
4. Turn the whisk up to full speed and whisk until cooled to room temperature – the meringue is now ready to use.
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. Place the pan over a medium heat and heat gently to a light golden-brown caramel. 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.
3. 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. Pour the honeycomb onto the lined tray and place in the fridge. Leave to cool for approximately 20 minutes, or until it has set firm.
4. Break up the honeycomb into pieces, or grind into a powder using a food processor. Store in an airtight container in the freezer for up to a month.
– For garnishing the plate, we pipe meringue onto the frozen parfait as rough as you like, no need to faff about.
– Torch it, sprinkle broken honeycomb, popping candy, strawberry powder (dehydrated strawberries dried in vanilla syrup and blitzed to a powder).
– Add sliver leaf to honeycomb. Serve and demolish.
Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.
Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.
Chad was aided in this recipe his two pastry chefs, 22-year-old Hristina (Tina) Dimitrova, and 24-year-old Eva Kortvely.