Ravneet Gill’s honey and toasted rye parfait

Method

1. Heat the oven to 120°C fan/gas 1. Put the rye bread in a food processor or blender and whizz into breadcrumbs. Add the brown sugar and brandy (or water), mix to combine, then tip out onto a large baking tray lined with baking paper. Bake for 40-50 minutes, stirring regularly, until dried out and golden, then leave to cool completely before using.
2. Put the caster sugar in a saucepan over a medium heat with 40ml water. Cook, swirling the pan occasionally instead of stirring, until the mixture reaches 121°C. Meanwhile, put the egg yolks in the bowl of a stand mixer with a whisk attached (or use an electric whisk) and whisk at a medium speed until thick.
3. With the whisk still running, carefully and slowly pour the hot syrup over the yolks – don’t pour it over the whisk’s beaters and don’t pour it too quickly otherwise it will solidify. Once you’ve added all the syrup, continue to whisk the mixture until it cools to room temperature, then transfer to a mixing bowl. Clean out the stand mixer bowl, then add the double cream, honey and a pinch of salt. Whisk again for a few minutes until the cream achieves soft peaks (they flop over when you lift out the beaters). Fold or gently stir the cream into the yolk mixture with the breadcrumbs, then transfer to the loaf tin lined with baking paper. Freeze for at least 6 hours before unmoulding and slicing. Drizzle with more honey before serving (if you like).