110g/4 oz granulated sugar
110ml/4fl oz warm water
290ml/ ½ pt whipping cream
290ml/ ½ pt double cream
110g/4oz White Chocolate, finely chopped
½ tsp vanilla paste
5 large egg yolks
6TBS Bailey Irish Cream

Clementine Biscuits
Makes 30

110g/4oz butter, cut into small cubes and chilled
55g/2oz caster sugar
140g/5oz plain flour
55g/2oz ground almonds
2 clementines, zest
Demerara sugar


Serves 8

1. For the Parfait – Put the sugar and the water into a saucepan. Heat gently until the sugar is dissolved and then turn up the heat. Boil until the syrup gets thicker and reaches 105-110 on a sugar thermometer.
2. Meanwhile heat the creams in a saucepan until just scalding, remove from the heat and add the white chocolate and vanilla paste. Stir until the chocolate has melted. Set aside to cool.
3. Start whisking the egg yolks, pour the hot syrup onto them, whisking constantly until thick and mousse-like.
4. Stir in the melted cream mixture and the Baileys. Pour into a Tupperware or lined loaf tin and freeze overnight.
5. Scoop or slice and serve with some clementine biscuits.

Think Ahead & Helpful Hints
• The texture of this parfait is so smooth, take note tho’ that the eggs aren’t fully cooked in this recipe.
• Serve with a warm, dark chocolate sauce or my favourite, caramelised clementines.
• A true parfait is egg yolks and a sugar syrup folded together with cream. It melts quickly.
• A true semifreddo is whipped cream and a flavoured component such as fruit puree, nuts or chocolate folded together with meringue. It melts quickly.
• A true ice cream can be meringue, custard, mousse or “throw it all in” based but it must be churned to break down the ice crystals. It doesn’t melt quickly.

1. For the biscuits – Preheat oven 160c/300f/GM2/AGA Roasting oven with the grid shelf on the bottom set of runners and the cold plain shelf on the second set of runners.
2. Whizz all of the ingredients, except the demerara sugar, in the magimix until a ball of dough is formed. It takes a couple of minutes.
3. Shape into a long, thin roll and then roll in the demerara sugar. Wrap in baking parchment and twist at each end to form a “cracker”.
4. Place in the fridge or freezer to chill.
5. When firm, slice into cm thick pieces and space well apart on baking sheets lined with baking parchment.
6. Bake for 12-15mins. Serve with Baileys and White Chocolate Parfait.

Think Ahead & Helpful Hints
• Leave out the zest completely if you’d rather or exchange the orange zest for lemon and lime zest.
• Add 55g/2oz extra of plain flour if you’d prefer not to use the nuts, the biscuits just won’t be as light.
• The biscuits will keep for up to a week in a kilner jar or airtight container. I never store my biscuits in Tupperware because I think they get tainted by the plastic.