Serves 4


Anise hyssop

170g egg yolk

100g water

120g sugar

50g anise hyssop leaves

600g double cream

100g single cream

Raspberry and Beetroot Sorbet

1l raspberry purée

200g sorbet syrup

300g beetroot juice

Red Fruit Tuile

40g butter

100g icing sugar

40g blackcurrant puree

25g flour

1 pinch of citric acid

Almond Shortbread

200g unsalted butter

180g sugar

200g ground almonds

200g plain flour


White and red Alpine strawberries

Wild blueberries

Wild raspberries


Anise Hyssop

Cook the water and sugar until soft boil, 120C.Place egg yolks, sugar, water and anis hyssop in a thermo mix at 85C, speed 4 for 8 minutes.Pass the mixture through a fine sieve into a mixing bowl and whisk until the mixture is cold and fluffy.Whisk the double and single cream together until they form soft peaks.Fold the cream and yolk mixture together. Place into a piping bag with 3cm nozzle and pipe onto a lined baking sheet and freeze. When frozen cut into desired shape.

Raspberry and Beetroot Sorbet

Mix the raspberry purée and beetroot juice with the sorbet syrup and freeze in a sorbet machine.

Red Fruit Tuile

Cream the butter until soft and add sieved icing sugar. When fully incorporated, add the blackcurrant purée and citric acid. Add the flour and mix well. Leave to rest for two hours.With a spatula, spread a very thin layer onto a silpat mat and bake at 160C for 8 minutes. While the mixture is still warm, cut into the desired shape.

Almond Shortbread

Mix the butter with the sugar, and add the flour and ground almonds. Wrap the mixture in cling film and rest in fridge. When cold, roll the paste between two sheets of greaseproof paper until it is 3mm thick. Leave to rest in fridge for two hours.Bake in an oven at 160C for 6 minutes.

To Serve

Cut the almond shortbread into 5 cm by 5 cm squares while still warm and place onto a serving plate.Remove the parfait from freezer and cut into squares the same size as the shortbread. Place the parfait onto shortbread. Place the fruit tuile—again cut into 5 cm by 5 cm square—onto the parfait.Place the fruits around the parfait, and place a spoonful of crushed shortbread trimmings onto the serving plate to hold the sorbet in place. Using a spoon, quenelle the sorbet onto the crushed shortbread crumbs. Garnish with small anise hisop leaves.