8 egg yolks
¼ litre sorbet syrup
1pt ¾ whipped cream
Zest of 6 lemons
Juice of 2 lemons
Whisk syrup and eggs over a bain-marie until ribbon stage. Whisk mixture on machine until cold.
Add lemon to cream and three-quarters whip. Combine the two and freeze in darioles ramekins or similar.
5 egg whites
10oz caster sugar
2tbs porridge oats
Make meringue and fold in oats.
Using a cutter the same size as the darioles used for parfait mark out circles on silicon paper. Spread meringue thinly around these circles. Dry out meringue.
¼pt sorbet syrup
Purée together. Put raspberry coulis on a plate with a meringue disk in the middle.
Cut parfait in half. Place one half on the meringue and layer alternately.
Use crème Anglaise or cream for feathering.