The Shed vienetta parfait

Melt the chocolate in a heatproof bowl set over, but not touching, a pan of simmering water.

Pour the chocolate onto a large tray lined with clingfilm. Spread out to a very thin layer with a palette knife and leave to cool. Once set, cut it into shards.

To make the butterscotch, put the caster sugar in a dry, heavy-based saucepan and dissolve over a low heat – jiggling the pan rather than stirring the mixture so that the sugar does not catch or form lumps. Once the sugar has turned to a golden colour, remove the pan from the heat, and stir in the butter and cream. Season with 1 tsp salt flakes and set aside to cool, then chill in the fridge until needed.

To make the ice cream, put the sugar and 3 tbsp water in a small saucepan, and heat until the sugar has dissolved – do not stir. Using a sugar thermometer, bring the temperature up to 120C. Meanwhile, put the egg yolks in a food mixer and whisk until thick and fluffy. Once the sugar syrup reaches 120C, slowly pour it over the beaten egg yolks, whisking until pale and mousse-like.

Whip the double cream and vanilla seeds together in a separate bowl until they form soft peaks. Carefully fold the cream into the egg mixture. Leave in the fridge to chill.

Prepare a 1-litre terrine mould by covering in clingfilm a couple of times, then line with a sheet of baking parchment. Make sure the ice cream and butterscotch are completely cold before you assemble the parfait, otherwise the chocolate shards will melt. Pour 1/3 of the chilled ice cream into the lined terrine mould. Cover with chocolate pieces and top with 1/3 of the butterscotch sauce. Repeat the layering process two more times until you have filled your terrine. Cover the filled terrine with more clingfilm, and transfer to the freezer to set overnight.

To serve, turn the parfait out of the mould and cut into thick slices using a hot, thin knife. Serve with absolutely nothing else.
Recipe from Rabbit restaurant, Chelsea