parfait

Soak your gelatine in just enough cold water to cover it and allow to soften.
Into a heavy-based pan place the honey, sugar and 3 tbsp of water. Place on the hob and heat to 121 degrees - you’ll need a cooking thermometer for this.
Whisk your egg yolks - by hand, mixer or Thermomix if you are lucky enough to have one! - until they become extremely light in colour and have doubled in volume.
Slowly add the sugar-honey liquid to the egg yolk mixture, whisking until fully incorporated, then add your softened gelatine.
Keep whisking till the mixture has cooled slightly, before adding most of the strawberry purée - retain a little for garnishing the finished dish. Stir until combined.
In a separate bowl, whisk the cream to soft peaks and incorporate the fromage blanc, then whisk some more until smooth and combined.
Add your strawberry mixture to the thickened cream and whisk until fully incorporated.
Fully clingfilm the inside of a terrine mould and fill with the parfait mixture. Cover with cling film and freeze overnight.

service

Slice off a finger thickness for each person, serve with fromage blanc on the side, fresh strawberries and strawberry purée.