The Wild Geese® Irish Honey Liqueur: Dessert recipes by Andy McFadden

UK Residents can purchase online here: http://ow.ly/PWZe4 Honey parfait dessert recipes using The Wild Geese® Irish Honey Liqueur by Andy McFadden, chef patron of L'Autre Pied, 1 Michelin Star. http://irishhoneyliqueur.com 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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