For the mini summer pudding 50g blackcurrants
10 slices of thin white bread
For the parfait 7 egg yolks
100g egg whites
500ml whipping cream, beaten
250g fresh raspberries
For the basket of dry fruit slices 210g butter
180g plain flour
30g cocoa powder
560g golden syrup
100g fresh raspberries
50g tempered white chocolate
To make the summer pudding, put the fruit, sugar and water in a pan and simmer for two minutes. Dissolve the gelatine and add to the fruit mix. Line the moulds with bread and pour in the fruit. Seal with a piece of bread and leave overnight to set.
Prepare the parfait by whisking the egg yolks to ribbon stage and folding in 20g of the sugar. Beat the egg whites.
Fold in the remaining sugar and cream, then the raspberries. Combine with the yolk mixture, pour into moulds and set in the freezer.
Combine the butter, flour, cocoa powder and golden syrup for the basket and leave to rest for about an hour. Spread thinly in a mould on a baking sheet and bake at 180°C until soft. Lift off the tray with a pallet knife and shape around a mould. Fill the basket with slices of dry strawberries and a quenelle of clotted cream. Garnish with spun sugar.
Combine the fresh raspberries with the honey and strain to make a coulis. Temper the chocolate and brush on to an acetate sheet. Bend into a teardrop shape and peel off when set. Use, along with a fresh raspberry, to garnish the parfait.
To serve, arrange the three desserts on an oblong plate and decorate with raspberry coulis.