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Honey parfait dessert recipes using The Wild Geese® Irish Honey Liqueur by Andy McFadden, chef patron of L’Autre Pied, 1 Michelin Star.
The Wild Geese® Irish Honey Liqueur – 35% Alc.
http://www.lautrepied.co.uk
Honey Parfait:
100g egg yolk
100g sugar
350g cream
120g The Wild Geese® Irish Honey liqueur
60g honey
Whisk yolks until pale & fluffy. Bring sugar to 101C. Add sugar to the thickened yolks & whisk until cool. Whisk cream to soft peaks. Bring the honey liqueur to the boil, allow to cool. Melt honey & add to the whisky. Fold into the egg & sugar mixture. Then fold in the cream & freeze in moulds.
Honey Syrup:
200g water
250g sugar
50g glucose
½ vanilla pod
60g The Wild Geese Irish Honey Liqueur
Bring water, sugar, glucose & vanilla to the boil, add Honey Liqueur & allow to cool.
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