Rosemary, thyme and basil parfait

Method

1. First make the parfait. Line 6 individual pudding moulds or rings with a double layer of cling film and place in the freezer.

2. Place the sugar in a saucepan. Add enough water to just cover the sugar, and heat, stirring, until dissolved.

3. Bring to the boil and cook briskly until the syrup reaches the soft ball stage (240°F using a sugar thermometer). To test that the soft ball stage has been reached simply drop a small amount of the syrup onto a cold plate, Let it cool slightly and a skin should from and wrinkle on the surface.

4. Place the yolks in a food processor and turn it to full speed. Slowly pour the sugar syrup onto the yolks processing until the mixture thickens and cools into a fluffy sabayon.

5. Meanwhile, tie together the basil, rosemary and 5 sprigs of the thyme to form a bouquet garni.

6. Place the bouquet garni and 400 millilitres of double cream in a heavy-based saucepan. Bring to the boil then set aside to infuse and cool.

7. Remove the bouquet garni from the infused cream. Place the infused cream and remaining cream in a large bowl. Whisk until the cream just thickens.

8. Fold the whisked cream and the corn oil into the sabayon. Pick the leaves from the remaining thyme sprigs and fold into the mixture.

9. Spoon the parfait mixture into the frozen pudding moulds and freeze for at least 4 hours or overnight.

10. Make the veloute. In a mixing bowl cream together the cheese and sugar until smooth.

11. Scrape out the vanilla pod seeds and mix well into the cream cheese.

12. In a heavy-based saucepan, bring the milk and cream to the boil and pour over the goat's cheese mixing well.

13. Leave to cool, then whisk until fluffy and thick.

14. To serve, remove the parfaits from the freezer and turn them out from their moulds onto serving plates, discarding the cling film.

15. Spoon the goat's cheese veloute around each parfait.

16. Garnish with red currants or raspberries and mint sprigs and serve.