Raspberry parfait

Method

1. For the parfait: put the water and sugar in a pan and heat to 120C, using a thermometer to check the temperature.

2. Put the egg yolks into a bowl and pour the sugar and water mixture over the eggs. Whisk until the mixture cools.

3. Mix together the raspberry purée, liqueur and cream in a bowl. Fold the cream into the egg mixture. Fold in the lemon juice. Pour into deep flat tray, cover with cling film and freeze until set (ideally overnight).

4. For the sablé biscuit: sift the flour into a mixing bowl and rub in the butter, using your hands, until the mixture resembles fine grains of sand. Stir in the icing sugar and egg yolks. Bring the mixture together to a ball of dough on a clean work surface, wrap in cling film and refrigerate for 2 hours.

5. Preheat the oven to 160C/Gas 3. Remove the pastry from the cling film and roll it out to about 3mm thick. Cut out biscuits using a 6cm ring biscuit cutter. Place onto two baking trays and bake for 20 minutes, or until golden-brown. Remove from the oven and leave to cool.

6. For the chantilly cream: sift the icing sugar into the cream in a mixing bowl and stir in the vanilla seeds. Whisk the cream until soft peaks form when the whisk is removed from the bowl. Set aside.

7. For the raspberry sauce: blend the fresh raspberries in a food processor and then pass through a sieve into a clean bowl. Sweeten with icing sugar, to taste.

8. To assemble, remove the parfait from the freezer and use the same 6cm biscuit cutter you used for the sablé to cut out rings of the parfait.

9. Arrange the sablé on serving plates and place the circles of parfait on top. Coat the fresh raspberries in the raspberry sauce and then place on top of the parfait. Using a hot spoon, scoop and shape a dollop of cream and arrange on top. Drizzle over the raspberry sauce and serve.