Honey parfait (see below)
100g fig compote
8 hazelnuts, peeled, dipped in caramel and hung until set
1 banana, sliced and caramelised
4 plain tuile
2 egg yolks
90g sugar syrup (water and caster sugar boiled together to soft ball stage)
70g double cream
40g clear honey
To make honeyparfait, whisk eggyolks to a sabayonand pour on sugar syrup. Whisk untilthick and cool. Fold in double cream and honey. Freeze in four moulds.
To serve, turn out parfait and serve with fig compote, caramelised hazelnuts, caramelised banana, tuile, caramel and vanilla sauce.