Peach melba

For the vanilla parfait, combine the double cream and vanilla pods in a pan. Bring to the boil and then remove from the heat. Set aside to infuse

Combine the sugar with the water and place in a pan over a medium to high heat. Using a sugar thermometer, bring to 121˚C. While the sugar is coming to temperature, combine the eggs and yolks in a food mixer set to a medium speed

As the egg mixture starts to increase in volume, slowly add the hot sugar/water mix in a thin steady stream. Turn down the speed of the mixer and slowly add in the cream. Place into a lined suitable container and freeze

For the peaches, wash thoroughly, remove any visible stems but do not peel. Combine the sugar and the water in a pan and bring to the boil. Turn the heat down and then submerge the peaches in the liquid. Simmer for 5 minutes

To serve, remove the parfait from the container and slice into 6 portions. Place in the middle of each plate and add the poached peaches on top. Garnish with some sliced strawberries and mint leaves and serve