Lemon thyme parfait with grilled peaches

Lemon Thyme Parfait

• 300 ml whipping cream
• 20 g lemon thyme
• 10

First, lightly grease your loaf tin, then line it with greaseproof paper, allowing a little overhang to help get the finished parfait out once frozen.

Gently heat the cream until it is steaming, but don’t allow it to boil. Add the sprigs of lemon thyme and leave to infuse for 30 minutes to an hour. Strain the cream through a sieve and put it into the fridge until it is completely cold.<