1 organic orange
100g Wernet- chestnut honey
3 egg yolk
300 ml cream
25g white chocolate
1 egg white
1 dash of salt
25g cane sugar
25g spelt flour
1 pinch of cinnamon
Wash the orange and peel of half an orange. Take care there is no white peel - it tastes unpleasantly bitter!
Squeeze 50ml juice
Now mix the honey, orange peel and juice with the egg yolk and whip in a water bath to a light, thick cream.
Immediately place the bowl on a ice bath and until cold.
Whip the cream until stiff and fold in carefully to the honey cream.
Put some plastic wrap in a loaf pan and fill in the parfait cream. Cover the pan and freeze at least 5 hours.
Hash walnuts and chocolate. whip the egg white with salt until stiff, then gradually stir in the sugar till you have a egg white foam.
Mix flour, cinnamon and chocolate and fold in the egg white foam.
Now cover a baking tray with baking paper and press the egg white foam on a baking tray. Bake at 160°C for about 15 minutes.
Let the egg white foam cool down and break it in small pieces.
Before serving cut the parfait in slices and put some crunchy walnut-egg white foam pieces on top. If you want you can drizzle some chestnut honey on the parfait.