Iced vanilla parfait with pineapple sorbet

Ingredients
(serves two)

For the parfait 100g caster sugar
4 egg yolks
½ vanilla pod
500ml double cream
Mint for garnish

For the soret 1 medium-sized ripe pineapple, peeled
100ml stock syrup

Method
Whisk 70g sugar, the egg yolks and the scraped vanilla pod to a sabayon. Boil the remaining 30g sugar to 118ºC, soft ball consistency. Beat into the sabayon. Whip the cream until it's part-risen and starts to cling to the whisk. Fold in the sabayon. Put into a mould and set in the freezer. Blitz the pineapple and drain the pulp through muslin or a hair sieve. Mix 200ml of the juice with the stock syrup and churn in an ic-cream machine. Slice the parfait and arrange on a plate with a scoop of soret on top. Garnish with mint.

Photo © Tom Stokill