Scottish Heather Honey & Whisky Parfait

Whisk egg yolks and Scottish heather honey in a bowl over simmering water until thick and pale.

Remove from heat and continue whisking until cold.

Fold in a measure of Scotch whisky.

In a separate bowl, whip double cream to soft peaks, then fold into the honey mixture.

Pour into a lined terrine tin and freeze for at least 6 hours.

Slice and serve with fresh berries or a drizzle of honey.