Head chef Dan Burridge is passionate about high quality seasonal ingredients and works with a bountiful supply of the region’s best produce. He shares his recipe for one of our favourite desserts Pecan parfait, salt caramel and French toast. We hope you enjoy it!
150g pecan nuts
250ml double cream
3 large eggs separated (beat the egg whites)
50ml double cream
4 slices of brioche
1 beaten egg
2 drops of vanilla extract
1 vanilla pod, split and deseeded
50ml double cream
½ tsp ground cinnamon
Knob of butter
- Add 25g sugar to a dry heated pan and melt until it is a light caramel colour. Add the pecan nuts then cool.
- Place the egg yolks and caster sugar in a bowl and whisk until fluffy. Add the double cream and continue to whisk.
- Chop up the caramelised nuts and fold through the cream mix.
- Beat the egg whites, adding a little squeeze of lemon juice until firm. Fold the cream mix with the beaten egg whites.
- Line a loaf tin with cling film, fill with the mixture and freeze for 4 to 6 hours.
- Heat a dry pan, add sugar and melt to a light caramel.
- Stir in the double cream and salt. Do this carefully as it will create lots of steam.
- Once the ingredients have dissolved and it is a smooth texture take it off the heat. This is then ready.
- Beat the egg with half the sugar. Add the cream, vanilla seeds and extract to the beaten egg and mix well.
- Dunk the brioche in the egg, soaking both sides.
- Heat a knob of butter in a non-stick pan. Add the soaked brioche to the pan and fry until golden on each side.
- Remove from the pan and roll in the other half of the sugar mixed with cinnamon. Cut the brioche to serve.
- Slice the parfait, place the brioche next to it, drizzle salt caramel and garnish with pecans.
Please share your creation with us on social media. Best of luck and happy cooking!
Love from Hart’s xx