Peach parfait, orange crème anglaise, peach and mint salad

Begin by preparing the parfait. Place the sugar and water in a pan and heat to melt the sugar. Continue to heat until the syrup reaches exactly 121°C

Add the yolks to the bowl of an electric food mixer and beat with the whisk attachment until pale. Pour the hot syrup into the eggs in a slow, steady stream, whisking continuously until the mixture increases in volume. Continue to whisk until cool

Once cool, fold in the peach purée, then whisk the cream to soft peaks and fold it into the mixture. Transfer to a terrine mould or loaf tin and leave in the freezer for 24 hours to set

On the day of serving, prepare the orange crème anglaise. Add the milk, cream, orange zest and vanilla to a pan and bring to the boil. In a heatproof bowl, whisk together the eggs and sugar until pale and smooth. Pour the hot liquid onto the egg mixture in a steady stream, whisking continuously

Once the mixture has thickened enough to coat the back of the spoon, pass through a sieve immediately into a clean bowl set over ice. Once cool, stir in the Grand Marnier

Before serving, add the sugar, water and vanilla seeds to a pan and bring to the boil. Once boiling, turn down the heat and simmer for 5 minutes. Then, strain into a bowl and allow to cool

Julienne the mint leaves and add to the syrup. Slice the peach into thin wedges, then toss through the mint syrup

Cut a slice of parfait and place onto very cold plates. Arrange a pile of the dressed peach alongside, then drizzle the anglaise over the parfait. Serve immediately