Honey parfait with strawberries and fennel

Create your own bit of the Scarlet Restaurant at home with this easy to make Honey Parfait with Strawberries and Fennel.


  1. Place the yolks in a mixing bowl and whisk until pale in colour.
  2. Add the sugar, honey and water to a pan and cook over a medium heat until it reaches 118°c. Remove the pan from the heat and place in cold water to arrest the cooking process.
  3. Pour the sugar mixture over the yolks while continuing to whisk.
  4. In a separate bowl, whisk the cream until it forms small peaks.
  5. Fold the two mousses together, pour into moulds and place in the freezer.
  6. Once the parfaits have frozen, turn them out from the moulds using a little hot water onto a plate and garnish with the fresh strawberries and fennel.

You will need:

Egg yolks 85g (Approx 5 eggs)
Caster sugar 60g
Cornish runny honey 60g
Water 75ml
Double cream 425ml
Cornish strawberries 600g, quartered
Fennel herb small bunch

Tom’s Tip:

‘Strawberries and fennel are a great combination, we serve our parfait with a scoop of strawberry sorbet and fresh berries,’