Parfait
3 egg yolks
140 g Dansukker Light Muscovado Sugar
200 ml whipping cream
1 tsp Dansukker Vanilla Sugar
Juice of 1 lemon, preferably organic

Almond and oat crunch
45 g almonds
75 g Dansukker Brown Sugar
100 g butter
30 g porridge oats
1 1/2 tbsp plain flour
2 tbsp whipping cream
2 tbsp Dansukker Organic Light Syrup
1 pinch of salt

Lemon sauce
50 g butter
85 g Dansukker Granulated Sugar
2 tbs Dansukker Organic Light Syrup
Juice of 1 lemon, preferably organic
100 ml whipping cream

Garnish
Lemon balm

Set the oven to 200°C.

Whisk the egg yolks and muscovado sugar together in a bowl until light and fluffy. Whip the cream and add the vanilla sugar and lemon juice. Fold into the egg mixture.

Divide the mixture in a silicone cup mould, or other mould of your choice. Put in the freezer for at least 6 hours.

In the meantime make the almond and oat crunch. Finely chop the almonds and combine all the ingredients in a heavy-based saucepan. Bring to the boil, stirring constantly. Spread the mixture out on a parchment-lined baking sheet and bake for 5-8 minutes until the crunch is golden brown.

Leave the crunch to cool and then break into pieces.

Combine all the ingredients for the lemon sauce in a heavy-based saucepan and bring to the boil. Leave the sauce to simmer for about 5 minutes, stirring occasionally. Set aside to cool.

Place a piece of crunch on a plate and remove the lemon parfait from the moulds. Place the parfait on the crunch and pour over a little of the lemon sauce. Sprinkle with small pieces of crunch and decorate with lemon balm.