Borderline Parfait

Ingredients

• 400 ml whipping cream
• 4 egg yolks
• 100 g fine caster sugar
• 100 g white chocolate
• 1 vanilla pod
• 50 g dark chocolate
• 60 g butter
• 100 g wholemeal biscuits

Method

1. Whip the cream until stiff and chill.
2. Melt the white chocolate over a bain-marie.
3. Beat the egg yolks with sugar until light and fluffy.
4. Split the vanilla pod, scrape out the seeds, and add to the egg mixture.
5. Stir the melted white chocolate into the egg mixture.
6. Gently fold in the whipped cream.
7. Line a loaf tin with baking paper and pour in the parfait mixture, smoothing the top.
8. Freeze for at least 4 hours.
9. Melt the butter, crumble the biscuits, and roughly chop the dark chocolate.
10. Mix biscuit crumbs, dark chocolate, and melted butter into a coarse crumble.
11. Turn out the parfait onto a board and cut into four rectangular slices.
12. Place a slice on each plate and draw a precise, diagonal line of crumble across the parfait, as a visible border.

Serving notes

• Serve strictly and without extra decoration; the border line must be central.
• Use a ruler for a sharp crumble edge.