• 150g (5oz) sugar
  • 1 large sprig of fresh mint
  • 2 strips of lemon zest
  • 150ml (¼ pt) water
  • 3 egg whites
  • 3 tablespoon thick yoghurt
  • 275ml (½ pt) double cream
  • Extra mint leaves and green fruit for decoration

Line a 1lb loaf tin with cling film. Whiz the leaves from the mint sprig and cream together in a blender until the mint is finely chopped into the cream. Then lightly whip the mint cream. In a clean bowl whisk the egg whites until they form stiff peaks and set aside while you make the sugar syrup. Put the sugar, water and strips of lemon zest into a heavy-based saucepan. Bring slowly to the boil and continue to cook rapidly for three minutes or until you have a light syrup. Take off the heat and remove the strips of lemon. Then carefully pour the hot syrup on to the stiff egg whites, whisking continuously and working as quickly as possible. Continue whisking until the mixture is stiff and shiny. (It will take a few minutes to achieve this stage). Finally fold in the whipped mint cream and yogurt. Pour into the lined tin and freeze for at least two hours. The parfait should be semi-frozen but solid enough to cut into slices.