Frozen Vanilla Parfait with Rhubarb, Nut Crumble & Glazed Italian Meringue

• 4 egg yolks
• 100g sugar
• 250ml cream, whipped to soft peaks
• 1 tsp vanilla extract

• 300g fresh rhubarb, peeled and chopped
• 75g sugar
• Splash of water
• 2g fresh ginger, finely grated

• 50g toasted mixed nuts (hazelnuts, almonds), roughly chopped
• 30g butter
• 30g brown sugar
• 30g flour

• 2 egg whites
• 100g sugar
• 2–3 tbsp water

1. Whisk the egg yolks and sugar over a gentle heat (or bain-marie) until pale, thick, and reaching 118°C.
2. Remove from the heat, stir in the vanilla, and allow to cool slightly.
3. Gently fold in the softly whipped cream.
4. Pour into a lined loaf tin or mould.
5. Freeze for at least 4 hours, preferably overnight.

1. Place the rhubarb, sugar, ginger, and a splash of water in a saucepan.
2. Cook gently for 5–10 minutes until just soft but still holding its shape.
3. Allow to cool completely.

1. Rub the butter into the flour and brown sugar until it resembles coarse crumbs.
2. Stir in the chopped nuts.
3. Spread on a baking tray and bake at 180°C for 10–12 minutes until golden.
4. Cool, then break into chunks.

1. Heat the sugar and water to 116°C to form a syrup.
2. Meanwhile, whisk the egg whites to soft peaks.
3. Slowly pour the hot syrup into the egg whites while whisking continuously.
4. Continue whisking until thick, glossy, and cooled slightly.

1. Spoon the rhubarb onto the base of each plate.
2. Scatter over the nut crumble.
3. Remove the parfait from the mould and place on top.
4. Pipe over the Italian meringue and lightly torch until golden.