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Serves 0

Honey Comb Parfait

Rupert Rowley helps you master the art of making honey comb in this sweet yet comforting dish. The cream mixture is a great base for any dessert. Rupert teams his with Figs, Lemon Verbena financier and milk. Check out the recipe below...


For Parfait
250g milk 
150g honey comb 
160g egg yolk
400g double cream
25g ice cream stabiliser

For Financier 

100g flour
100g caster sugar
100g ground almonds
150g icing sugar
250g buerre noisette 
240g egg white 
Dried or fresh lemon verbena 

Milk Honey Tuile
200ml semi-skimmed milk
2 tsp honey

Honey Comb
325g sugar
50g honey
125g glucose
60g water
15g bicarb 

For Milk and Honey Ice cream 
1750g milk reduced to 1000g
1 tin of condensed milk
30g honey
30g stabiliser 

Lemon Verbena Gel

300ml water
150g sugar
20g dried lemon verbena 
1 lemon juice 

Preparation method

1. Warm the milk and add the honey comb
2. Leave until it is fully dissolved 
3. Pour the milk over the yolks
4. Return to the pan and cook until is thickens 
5. Pour into a bowl and add the ice cream stabiliser with a bamix
6. Lightly whip the cream and fold into the mix
7. Mix immediately 

1. Mix all dry ingredients and fold in the butter when cooled
2. Fold in the lemon verebena
3. Bake at 180 C

Milk Honey Tuile
1. Mix the milk and the honey
2. Thicken with the ultratex until spreadable
3. Spread out on a mat and dehydrate until crisp 

Honey Comb
1. Take to a golden brown and then add the bicarb 
2. Whisk 3 times and pour into a tray 

Milk and Honey Ice Cream 

1. Reduce the milk and mix all the other ingredients and churn into an ice cream machine until correct consistency 

Lemon Verbena Gel 

1. Bring to the boil and leave to infuse
2. Pass and thicken with ultratex 

Serving Suggestions

Serve with fresh strawberries macerated in honey

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