Method
Pop the raspberries into the jug of a blender and whiz them up to a vibrant red purée. Pour the purée through a sieve into a bowl to remove the seeds. Set aside the purée while you make the syrup.
Put the sugar and 100ml (31⁄2fl oz) of water into a medium heavy-based pan and set it over a medium–high heat. Stir to help the sugar dissolve, and bring the mixture to the boil. Boil the syrup rapidly, until it reaches 120°C/235°F on a sugar thermometer or digital temperature probe. This is called the firm ball stage.
While the syrup is coming up to temperature, whisk the egg yolks until they are light and creamy. When the syrup is ready, remove the pan from the heat and very carefully, so as not to burn yourself, and whisking continuously, trickle the syrup onto the whipped yolks. I know this sounds like a bit of a juggle, but it’s not difficult – just make sure the bowl is sitting nice and securely on the work surface. The hot sugar will cause the egg yolks to double in volume and it will cook them, too.
Fold the raspberry purée and the runny honey into the egg mixture, then place the bowl in the fridge to allow the mixture to cool.
Whisk the cream until it forms soft peaks. Fold this into the cooled raspberry mixture, making sure you don’t leave any little clumps of cream lurking about. Line a freezer-proof container or dish with baking parchment and pour in the creamy raspberry mixture. Level it off and freeze until firm (about 6–8 hours, or overnight).
It’s a good idea to transfer the parfait to the fridge for 10–15 minutes to soften before eating it. Serve it cut into thick slices.
