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A recipe from Shaun Arantz, Racine restaurant @ La colline

Pate bombe (makes 35oml)

  • 100ml water
  • 150g caster sugar
  • 5 large egg yolks
  • 300ml whipped cream

Put sugar and water together in saucepan, heat with sugar thermometer until it reaches 120 C (5-7 mins)
Meanwhile whisk yolks until light in colour
When sugar is ready slowly pour into egg mixture and whisk until doubled in volume
Fold whipped cream gently into mixture and keep in the fridge until ready to use.

Honeycomb (makes 400g)

  • 75g clear honey
  • 140g liquid glucose

Place water , sugar and honey in heavy based saucepan and warm until sugar dissolves
Place thermometer in mix bring to 150 C then take off heat and add bi-carb soda
Stir quickly but carefully then pour into lined tray.
Leave to cool and harden
When honeycomb has cooled break with a rolling pin and fold through parfait mix, put into individual moulds or bread tin and place into freezer