Honey and rum parfait

Method

In a large bowl, beat the cream until stiff peaks form. Set aside.

Pour the honey into a small heavy-bottomed saucepan, bring to the boil and simmer until it darkens slightly. Set aside.

Place the eggs, yolks and rum in a heatproof bowl over a saucepan of gently simmering water and whisk until the mixture turns pale and fluffy (this only takes a minute or two - if it overcooks the eggs will go lumpy). Remove from heat and continue whisking as it cools slightly.

Add the honey to the cream, then fold in the egg mixture. Mix well.

Strain into a loaf-shaped cake tin (about 10cm x 20cm) lined with greaseproof paper. Freeze overnight.

Cut into slices to serve. (You can freeze the parfait in a different shaped mould if you prefer.)