Honey almond parfait with warm apricots (Dan Lepard)

Makes 1 x 18cm dessert
3 medium eggs
300ml double cream
125g honey, a richly flavoured one if possible
50g light brown sugar
100g flaked almonds, toasted
500g apricots, semi or fully ripe
50g caster sugar

1 Make the custard by separating the eggs, then whisk the yolks lightly with the cream and 75g honey. Pour into a saucepan, then bring to the boil slowly. As soon as the mixture coats the back of a spoon and gets very hot, take it off the stove and pour into a clean, cold bowl and leave until cold.

2 Line the base and sides of a deep 18cm round cake tin with clingfilm. Gently stir the whites with the sugar and remaining honey in a saucepan until hot, then pour into a bowl and beat with an electric whisk for 4-5 minutes to form a thick, soft meringue.

3 Fold the almonds through the custard, add to the meringue and fold together, then pour into the cake tin and freeze for eight hours, until firm.

4 To serve, stone and halve the apricots, cook over a very gentle heat with the caster sugar until they soften, then cool. Serve a wedge of the parfait with a spoonful of the warm apricots.

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