TOFFEE PARFAIT

The strangest thing about this easy-as-pie "toffee" parfait is that it doesn't actually contain toffee. The combination of soft dark brown sugar and cream, enriched with yolks gives a remarkably toffee-like flavour.

Ingredients:
8 yolks
8 oz muscovado sugar
6 tbsp syrup taken from a Jar of Stem Ginger
1 pint cream – half whipped

Method:
1. Place the yolks, sugar and syrup in a food mixer and whip until the sugar has disolved, the mixture is considerably lighter in color and it has at least quadrupled in volume.

2. In the meantime whip the cream until it is just beginning to hold its own weight. If you lift the whisk and move it slowly backwards and forwards the falling cream should leave a "ribbon" on the surface and not sink completely.

3. Line a terrine, loaf tin or a tray with cling film. Fold the cream into the sugar mix, pour into your mould of choice and freeze until set.

You could just take a slice off and eat eat as you would ice-cream but there are so many things you could eat it with. Personally i love it with either Roasted Figs in Mulled wine or Bananas with Rum.