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- For the stock syrup:
- 300ml water
- 400g granulated sugar
- For the parfait:
- 500ml stock syrup
- 2 egg yolks
- 27ml water
- 60g granulated sugar
- 90ml Baileys (or any cream liqueur)
- 150ml double cream, whipped
- For the stock syrup: Bring all the ingredients to the boil and simmer until the sugar has dissolved. Allow to cool and store in the fridge until needed.
- For the parfait: Put the egg yolks and 20ml of the stock syrup into a mixing bowl and use an electric whisk at high speed to combine them. Meanwhile, boil the water and sugar together to make a light brown caramel. Immediately add the caramel to the egg mixture and whisk at high speed until it has doubled in size stop whisking and allow the mixture to cool. Add the Baileys and fold in the whipped cream. Pour the mixture into four 75mm steel ring moulds, or a bread tin lined with cling film, and freeze overnight
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