½ vanilla pod or ½ teaspoon vanilla paste
200ml cream
125g crème fraîche
3 x size 7 egg yolks
95g caster sugar
3½ gelatine leaves
350ml feijoa juice (you can make your own using fresh or frozen feijoas, but I’ve used a store-bought feijoa smoothie, as it’s available all year round)
lime zest, to serve
edible flowers, to serve.


1.Line a square tin with plastic wrap so that it covers the base and sides (I used a 24 x 24cm tin, but you can use whatever you have on hand, it will just change the thickness of the layers).
2.Put the lined tin in the freezer for later use.
4.Whisk the vanilla, cream and crème fraîche until it forms firm peaks, then set aside.
5.Whisk the egg yolks and sugar in a metal bowl over a pot of simmering water. You want to whisk the mix continuously so as not to cook the yolks.
6.When the mix is warm to the touch, transfer to a stand mixer and whip on medium-high until the mixture is pale and very thick and has reached room temperature. You can do this step by hand, but you will need to whisk it for much longer to achieve the desired consistency.
7.Fold the egg mixture into the cream mixture and pour into the lined tin. If needed smooth the top with a spatula.
8.Leave to freeze overnight. It can be frozen for up to 1 month at this stage.
10.Soak the gelatine leaves in 150ml of the feijoa juice until softened.
11.Heat very gently to melt the gelatine, and whisk in the remaining juice (the mix will appear to split at this point, but some vigorous stirring while adding in the cold juice will re-emulsify it).
12.Once at room temperature, pour over the frozen parfait and leave in the freezer until just set, approx 15-20 minutes.
13.Demould the parfait by lifting it out the tin using the plastic wrap to hold on to. Cut the parfait into rectangles of any size and decorate with a grating of fresh lime zest, then cover the top completely with various edible flowers.
14.NOTE: If it’s a very hot day it will be easier to cut the parfait if you put a chopping board in the freezer for half an hour or so.

Recipes & food styling Maxine Scheckter / Photography Nicola Edmonds

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