Strawberry jam
200 g strawberries
100 g Dansukker Jam Sugar
about 8 thick waffles

Parfait
6 egg yolks
60 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
70 g Dansukker Glucose Syrup
600 ml whipped cream

Garnish 
dark or milk chocolate

Start by making the strawberry jam. Wash and pick over the strawberries and cut them into small pieces. Mix them with the jam sugar in a saucepan and boil for 4-5 minutes. Skim off any foam and pour into a warm, sterilised jar. Put the lid on the jar and store it in a cool place.

Make thick waffles using the recipe or buy ready-made waffles.

Then make the parfait. Beat the egg yolks, icing sugar, vanilla sugar and glucose syrup in a bowl. Whip the cream in another bowl and fold it into the egg yolk and sugar mixture.

Line the base of a 20x30 cm baking tray with clingfilm or use a springform tin. Cover the base with the waffles and pour the parfait over them. Make waves in the parfait with a spoon and put the baking tray in the freezer for about 1 hour.

Put the strawberry jam in a piping bag and pipe a little jam in the parfait, all over, or use two spoons to achieve the same effect. Put the tray back in the freezer for another 3 hours.

Melt the chocolate over a water bath and allow it to cool a little. Put it in a piping bag or use a spoon to drizzle it over the parfait. Put in the freezer for 30 minutes.

Remove the ice cream from the freezer about 10 minutes before serving.