Chefs Linda Franz and Bevan Smith present this delicious dessert.
Place sugar and six tablespoons of water in a saucepan over low heat, bring to the boil then let simmer for approximately five minutes, or until syrup reaches softball stage (112° Celsius on sugar thermometer).
In a mixing bowl, whisk egg yolks until pale and fluffy.
Gradually drizzle the sugar syrup into egg yolks, whisking constantly until it combines.
Cool to room temperature.
Once egg mixture has cooled, fold in honey, Cointreau, vanilla essence and orange zest.
Whip cream until soft peaks form and fold into mixture.
Lightly grease mould and line with baking (silicone) paper.
Pour mixture into mould then freeze.
For figs, place sugar and half a cup of water in a heavy based pan over high heat and cook until mixture is quite a dark caramel, taking care not to burn.
Remove pan from heat and add orange juice carefully.
Return to heat and stir until mixture is smooth.
Gently stir through chopped figs and set aside to infuse.
Allow the syrup to cool slightly, then strain.
To make glass biscuits, preheat oven to 160°Celsius.
In a small saucepan, over very gentle heat, melt butter with sugar, vanilla and glucose, stirring constantly.
Transfer mixture to a bowl, add flour and stir until mixture comes together.
Set aside to cool.
Shape cooled mixture into marble sized balls, approximately 2cm in diameter.
Place on a greased baking tray, leaving 4cm to 5cm between balls to allow spreading.
Cook for 10 minutes (the mixture will spread like a brandy snap).
Cool biscuits on the tray, then lift off and store in an airtight container until required.
To serve, run the bottom of the mould briefly under a little warm water, then place upside down on cutting board.
Gently tap the parfait out of the mould and peel back the lining.
Slice parfait with a hot knife approximately one and a half centimetres thick.
Place a quartered fig to one side of each plate and spoon over with caramel sauce.
Rest a slice of the parfait against the figs.
Dust glass biscuit with icing sugar and place on plate.
Grilled peaches or a mango and glacé ginger salad can also be substituted for the figs.
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