Nick Welford shares his recipes for the Hazelnut and honey parfait, salted caramel and popcorn tuille

This dessert has recently been on the valentines menu and went down really well with customers, it is quite easy to make and you do not have to make the garnishes, you can eat it on its own if you wish.

Ingredients:

* 250 grams clear honey
* 3 leafs gelantine 
* 3 egg whites 
* 70 grams caster sugar 
* 500ml double cream 
* 100grams hazelnuts

Place the honey in the sauce pan warm gently soak gelatine in cold water until it gets soft while the honey is still warm whisk in gelatine.

Whip the double cream, fold in roughly chopped hazelnuts.

Whip the egg whites and slowly sprinkle sugar in as they whip.

Fold the honey into the double cream then fold the whipped egg whites into the cream mixture.

Fold in till all the mixture is incorporated then place in moulds or freezeable dishes and freeze, when frozen its ready to eat.

Popcorn tuille

Ingredients:

* 120 grams butter 
* 150 grams icing sugar 
* 3 egg whites 
* 120 grams plain flour 
* Popcorn seeds or cooked popcorn

If cooking, put a little oil in a saucepan add a handful of seeds place a lid on top and warm very slowly without burning it, when popping has stopped it is ready and set aside.

Put butter and icing sugar in a mixing bowl, mix it until it is smooth, add egg whites and mix again until smooth, then add flour, mix it again until smooth and set aside in the fridge to rest for one to two hours.

When rested take a flat tray lined with greaseproof paper, spread the mixture flat to the shape you desire then sprinkle the chopped popcorn on top, cook in the oven for 4-5 minutes at 180c so it is just golden on the edge, leave it to cool on the tray and then it is ready.

Salted caramel

Ingredients:

* 375ml milk 
* 300 grams butter 
* 500 grams glucose 
* 500 grams caster sugar 
* 125 grams peeled plain pistachios 
* 125 grams peeled plain cashews 
* 125 grams peeled plain peanuts 
* 300 ml double cream 
* 10 grams of sea salt

Place milk, butter, glucose and caster sugar in a saucepan, bring to 126C and while that’s coming to heat add salt to the double cream When the mixture hits 126C remove from the heat, add double cream and salt mix (be careful at this point as the mixture will bubble), whisk together quickly and add the nuts then stir, pour onto a greaseproof lined tray, allow to cool and when cooled place in the freezer (this can be placed in the freezer as it won’t set solid).

When cold take out of freezer cut to desired size and place back in freezer (as once gets warm it starts to melt). Now it is ready to eat whenever you want.