Lemon Honey Parfait
Recipe:
3 C. Whipping Cream
3/4 C. Organic Honey
3 T. Sugar
3/4 C. Fresh Squeezed Lemon Juice- Strained
6 Slices Lemon Cake
1/8 t. Limoncello - per parfait dish
Whipped Cream
1/4 Lemon Slices and Mint for Garnish
In a medium saucepan, add whipping cream, honey and sugar. Stir and simmer on medium heat until the sugar is dissolved, and the cream is hot. Do not let the cream reach a boil. Remove the pan from the heat.
While whisking, slowly pour in the lemon juice. The mixture will slightly thicken. Strain liquid through a fine strainer to remove any lumps. Pour into a pour spout container. Let set for 10 minutes to slightly cool.
Place 1/2-inch-thick slices of lemon cake (I use a store-bought cake for ease) on the bottom of 6-8-ounce parfait cups. Pour 1/8 teaspoon limoncello on each slice of cake. Pour enough cooled lemon cream mixture over each cake until the cake sinks and is fully saturated. Pour remaining lemon cream evenly into each parfait cup. Refrigerate until set, at least 6 hours but is best if made to set over-night.
To serve, pipe whip cream on top then garnish with a lemon slice and a mint leaf.
