Ingredients

Parfait

300g dark chocolate

100ml double cream

200ml water

230g caster sugar

12 free-range eggs yolks

Yoghurt sorbet

375ml water

55g glucose

250g caster sugar

44g lemon juice

310g yogurt

To serve

Dried gingerbread crisps

Some small coriander leaves

Seeds from 2 passion fruits

Method

Parfait

For the parfait, melt the chocolate in a bowl set over a pan of simmering water, taking care that the bottom of the bowl does not touch the water. Whip the cream until it holds soft peaks and set aside. Bring the water and sugar to the boil in a small pan. In a large bowl, whisk the egg yolks until pale and thickened. Pour in the sugar syrup and continue to whisk for one minute. Whisk the melted chocolate into this mixture, then quickly fold in the whipped cream. Take two bread tins or any suitable container, this could even be a plastic tub, and line them with cling film. Then pour the mixture in and smooth off the top with a warm spoon so it’s even and flat. Place into the freezer to freeze overnight.

Yogurt sorbet

Begin the sorbet syrup the day before you need to make the sorbet so it has time to chill properly: Combine the water, glucose and sugar in a pan and bring to a boil. Allow to chill overnight. Pour the yoghurt into a large bowl and slowly whisk in the lemon juice. Continue to whisk gently as you add the sorbet syrup in a slow stream. Whisk continuously as though you were making mayonnaise. Transfer the mixture to a container and place in the freezer. Every two hours you will need to take a whisk and beat the mixture for a few seconds to stop it setting rock solid. Once it has been fully frozen, smooth off the top, and keep in the freezer until ready to use.

To serve

Pull your chocolate parfait out of the fridge, and using a hot knife, cut a slice, about as thick as your index finger, and reserve to one side. Place the parfait on a chilled plate. Snap your gingerbread wafers into pieces and rest them on the parfait, and try and be as artistic as you can here, this bit will make all the difference. Remember be confident, I believe in you! Once you’ve been super artistic with the gingerbread, take your sorbet and a teaspoon. Again using that amazing artistic side you’ve clearly just expressed, get three tea spoon scoops, and dot them around on the parfait and the plate. Next take some of the passion fruit seeds and dress those around the plate, and on top of the parfait. And put on a few coriander leaves. Now get that dessert to the table and await massive praise for your culinary skill and artistic flair, and obviously enjoy the dessert.

NB |The chocolate parfait, should be made a day in advance, as it will need to freeze. Along with the yoghurt sorbet.

Learn more about Chef Owen’s culinary creations, as well as The Idle Rocks, here |idlerocks.com