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Honey and Oatmeal Parfait

by Neil Forbes

This dessert is perfect for cooling down on a warm summer evening – use Graham’s fresh Scottish double cream to make it that extra bit indulgent.

Prep time

15 minutes

Cook time

5 minutes






Step 1

Line a terrine mould or an old ice-cream tub with cling film.

Step 2

Bring the sugar and water to the boil and take to 121°C (use a probe thermometer) or soft ball (this is when you remove a teaspoon of the mixture, put it on a plate, allow it to cool then roll in between your fingers – you want a consistency like blue tac).

Step 3

Meanwhile, whisk egg yolks until light and frothy and mix into the sugar syrup. Whisking all the time until cold.

Step 4

In a clean bowl whisk the cream to the ribbon stage and fold into the egg yolk mix.

Step 5

To make the accompanying coulis, boil the rhubarb and raspberries together with a good pinch of sugar until jammy. Pass through a sieve and chill.

Step 6

Toast a handful of jumbo oats and add to the parfait mix with 2-3 large tablespoons of Scottish heather honey. Combine and pour into the prepared mould. Freeze for 12 hours or overnight and serve with the rhubarb and raspberry coulis and sweet cicely.  


  • 200g unrefined caster sugar
  • 30ml water
  • 10 egg yolks
  • 1 pint of Graham’s double cream
  • 2 leaves of gelatine
  • Handful of toasted, jumbo oats
  • 200g heather honey
  • 2 sticks of rhubarb – washed and chopped
  • 1 handful of raspberries
  • A few sweet cicely leaves (optional)