Goat's curd parfait, blueberries and purple basil

Make a pâte à bombe by mixing the egg yolks, glucose and 200g of caster sugar in a bowl. Heat the double cream and pour it over the pâte à bombe mixture, whisk and then pour the whisked mix into the pan. Cook gently until the mixture thickens enough to coat the spoon. Stir in the goat’s curd and allow to chill

To make the meringue, whisk the egg whites to soft peaks, add the sugar and whisk again to form stiff peaks. Fold through the cold goat's curd mixture. Spoon into a piping bag fitted with a wide cream nozzle

Lay out 4 double layers of cling film, pipe the mixture down the centre of each in a neat line. Carefully roll into the cling film and twist the ends to close. Freeze for 3 hours or until set

Roast the peanuts in an oven set to 150°C/ Gas mark 2 until golden - 5 minutes should be long enough. In a pan, heat the sugar, water, glucose and fondant until dissolved then boil hard until you have a golden caramel. Tip onto a sheet of baking paper, add the peanuts and allow to cool. Blend in a food processor to fine crumbs and lay in a tray

Next, make the vanilla foam. Bring the 200ml of milk, 50g of caster sugar and vanilla pod to the boil in a pan. Take off the heat, cover with cling film and allow to cool to room temperature. Pass through a sieve and add the lecithin, pour into a gas canister and charge - see our related gas canister video if you are unsure how to use it

To make the blueberry sauce, macerate the wild blueberries with the lemon juice in a pan over a low heat. Once the blueberries have burst, fold in the blueberry purée and set aside

Cut the parfait into 5 or 6 pieces and roll it in the peanut brittle. Arrange on a plate and dress with the foam, blueberry sauce and some basil leaves