For 8 timbales

8cl water
300gr caster sugar
8 yolks
200gr white chocolate
30cl whipping cream
200gr fresh strawberry
3cl Malibu

First prepare the strawberry and Malibu puree by cooking the strawberries with 100gr of sugar until compote texture take place , then add the Malibu and place this mix into an ice cub tray in the freezer.

For the parfait, mix the water with the remaining 200gr of sugar and cook to the fine thread stage (110c,230f).place the 8 yolks in a bowl and pour the boiling syrup over them little by little, whisking all the time until the mixture as cooled; then add the melted white chocolate . Whisk the cream until firm but not Chantilly texture. Blend the whisked cream with the cooled mixture of yolks, syrup and chocolate and pour into the ramequins half way, add a frozen strawberry cube in each and fill the rest of each mould with the remaining mixture.

Place in the freezer and leave to set for at least 6 hours.

Served with a light custard and a red fruit coulis.