Burnt honey and yoghurt parfait with macadamia praline

1. Preheat the oven to 150C fan-forced or 170C conventional. Grease and line a 25 x 12 centimetre loaf tin.

2. Add the honey to a small saucepan and place over medium heat until the honey is a medium to dark caramel colour.

3. For the praline, spread the macadamias out on a baking tray and roast until the nuts are lightly golden, about six minutes – the nuts need to be warm when they go into the caramel, so don't do this ahead of time, or warm them quickly in the oven if they have cooled down.

4. Meanwhile, in a medium saucepan, mix the sugar with 60 millilitres of water, bring to the boil and cook to a medium to dark caramel. Add half the scorched honey to the caramel and then tip in the warm nuts, stirring to coat thoroughly – be careful, as the caramel is very hot. Pour the caramel into the prepared tin.

5. For the meringue, wash the bowl and the whisk of the mixer in hot water and dry thoroughly – any water can ruin the meringue. Add the eggwhites to the mixer bowl, but don't turn on yet.

6. Place the sugar and 30 millilitres of water into a clean saucepan and place over high heat. When the sugar starts to boil, begin to whisk the whites on high speed.

7. When the sugar reaches soft-ball stage (117C), slowly pour the sugar in a thin, steady stream into the whites while whipping. When all the sugar has been added, turn the speed down and whip for three minutes until cooled. Then add half the burnt honey (you may need to gently warm the honey to liquefy) and continue whipping until completely cool.

8. Fold the cream into the meringue until combined, and then follow with the yoghurt and lemon juice. Spoon into the loaf tin and freeze until firm, overnight is best.

9. Unmould the parfait and then quickly flip back over so that you can cut through the soft parfait and then crunch through the praline. Serve immediately.

Tips

1. Use your favourite nuts, such as blanched almonds or pistachios, or a combination.

2. It is really important to use a scrupulously clean and dry bowl when making meringue; any water or fat residue will affect the result.

3. Room-temperature eggwhites work best for this, you will get more volume and a better result.