Miso parfait and Yorkshire rhubarb

Serves 10 or more

The savoury umami aspect to this dessert is unapologetic, provocative and thrilling. It takes a bit of time to make and will yield more than you need, but everything can be used again in other dishes.

For the parfait

— 180ml milk

— 140ml egg yolk — 40g runny honey — 145g caster sugar — 270ml double cream — 120ml egg white

For the miso caramel

— 150g brown-rice miso — 100g molasses

— 50g muscovado

For the rhubarb granita

— 500g forced Yorkshire rhubarb — 250g sugar

For the crispy quinoa

— 250g black quinoa — 50g butter

To prepare the parfait, bring the milk to a gentle simmer in a pan.

While that’s heating up, whisk the egg yolk with the honey and 25g sugar until, if you lift the whisk from the bowl, the mixture falls slowly, forming a ribbon.

Incorporate a third of the hot milk into the yolk mixture, then add all this back to the pan of hot milk while stirring with a spatula or a wooden spoon. Stir over a medium heat until the mixture reaches 82C on a digital thermometer, then remove from the heat and chill.

While the anglaise is chilling, whip the cream to soft peaks and set aside.

To make a French meringue, whisk the egg white at full speed, adding the rest of the sugar gradually. When all the sugar has been incorporated, whisk for a further minute.

Fold a quarter of the meringue into your whipped cream, then fold this mixture into the chilled anglaise. Fold in the remaining meringue until fully incorporated, but be gentle – the idea is to keep as much air in as possible by not over-mixing.

Divide the parfait mixture into silicone moulds (or metal ones lined with cling film), each with a capacity of 100g. Flatten the surfaces and freeze.

For the miso caramel, place all the ingredients in a pan with 125ml water and bring to a gentle simmer. Stir to incorporate and simmer for 10 minutes until the mixture looks glossy and is slightly viscous. Pass through a chinois or a very fine strainer, then pour into a squeezy bottle or two and chill.

Place the rhubarb and sugar for the granita in a pan with 250ml water and boil until the rhubarb is mushy (about 20 minutes). Blend until smooth then pass through a chinois or a fine strainer into a shallow

container. Freeze until solid, then scrape the mixture with a fork until fluffy. Depending on the freezer temperature you may need to leave it out for a bit to soften first.

Boil the quinoa until very soft (slightly overcooked in fact), then strain well and allow to cool. Fry with the butter in a frying pan over a medium-high heat until the quinoa is crispy. Strain off any excess butter and season the quinoa with salt.

An hour before you want to serve, place your plates in the freezer.

Allow the parfait to soften a little if it’s brick-hard. Turn out the parfaits on to the chilled plates and add a teaspoon of miso caramel on top of each one. Top with a teaspoon of crispy quinoa and finish with some granita. Any leftover elements can be kept in the fridge or freezer, apart from the quinoa, which you can use in the place of croutons to top salads and soups.