Rich, creamy and very luxurious, this not-too-sweet parfait is a great addition to an after-dinner cheeseboard. Save time and effort by skipping unmoulding and place phyllo on top of parfait, if you like. 

Olive oil & sea salt parfait  

Makes 8  

Ingredients

For the parfait  

1½ sachets (15g) gelatine powder
¼ cup (60g) caster sugar
4 tsp (20g) water
7 (108g) large egg yolks 
⅔ cup (120g) extra virgin olive oil
½ tsp (3g) sea salt 
⅖ cups (250g) cold whipping cream  

For the phyllo base 

¼ cup (40g) caster sugar 
Pinch salt 
2 tsp (10ml) ground cinnamon 
2 oranges, zested 
3 sheets phyllo pastry, defrosted 
3-4 Tbsp (30-40g) unsalted butter, melted  

For the candied orange  

1 orange
½ cup (100g) sugar 
½ cup (125ml) water
Honey, to serve  

Method

1. Add 3-4 Tbsp water to the gelatine and set aside for 5 minutes. 
2. Cook the sugar and water in a pot on a medium heat. 
3. Meanwhile, whisk the egg yolks until light and fluffy. 
4. Once the sugar is at soft ball stage, slowly pour the sugar mixture into the egg yolks, in a thin and steady stream, while whisking constantly. 
5. Once all the syrup is added, keep whisking until the mixture has cooled down to room temperature. 
6. While whisking add the olive oil in 3 batches, ensuring the previous batch is incorporated before adding more. 
7. Add the sea salt and continue to whisk until the mixture looks smooth and glossy. 
8. Whip the cream to soft peaks and set aside in the fridge. 
9. Melt the sponged gelatine over a double boiler or for about 5-8 seconds in the microwave. 
10. Gently fold the cream and gelatine into the egg mixture, using a large metal spoon. Be careful not to deflate the mixture. 
11. Transfer the parfait mixture to a piping bag and pipe into a silicone mould of your choice. We used a 3cm x 12cm rectangle. 
12. Tap the mould gently on the counter to release any air bubbles. Place in freezer. 
13. For the phyllo base, preheat the oven to 180°C. Line a baking tray with baking paper and spray with non-stick spray. 
14. Combine the sugar, salt, cinnamon and orange zest.
15. Place a phyllo sheet on a clean work surface, brush with melted butter and sprinkle with the sugar mixture. Repeat the process with the remaining phyllo sheets. 
16. When the last phyllo sheet is layered, brush one half of the top with butter and sprinkle with the remaining sugar mix. Fold the phyllo sheets in half and press down slightly.
17. Cut the phyllo into the shape and size of your parfait mould’s bases.
18. Transfer the phyllo bases to the prepared baking tray, weigh down and bake for about 20-25 minutes or until crisp and golden. Allow to cool. 
19. To make the candied orange garnish, thinly cut the orange peel in strips. 
20. Boil the sugar and water in a pot for 5 minutes, add the orange peel and continue to cook for about 10-15 minutes. 
21. Remove the candied peel from the syrup and allow to cool completely. 
22. Once the parfaits are set, unmould and place on the bases. 
23. Garnish with candied orange and a drizzle of honey.

Good to know: Soft ball stage is when sugar is cooked to 115°C. To test if the sugar is at the correct temperature, add a drop of sugar syrup to cold water. If it turns into a pliable soft ball, then it’s at the correct temperature. 

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine