This one’s for those amongst you who want to try something a little more adventurous. It doesn’t require a great deal of culinary expertise, more a case of patience as there’s a lot of whisking going on here.

Parfait is such a wonderful thing, like an upmarket ice cream, and doesn't require an ice cream churn. There’s probably sufficient parfait here to feed 8 - 10 people so you’ll be able to store some in the freezer for another day.

Coconut produces a great parfait and the mango salsa is simplicity itself. This pud has all those light, lovely, eastern flavours and would probably be described as fragrant if it were to appear on a menu. Some may prefer to forego the coriander leaf in the salsa but it does go rather well. A touch of Japanese sushi ginger in there is interesting too.

Ingredients - serves 8-10 125g creamed coconut, grated 115g caster sugar 3 eggs, separated 1 tblsp water 400ml double cream 1 large ripe mango 2 oranges 40g caster sugar fresh coriander leaves (optional)

Method

Line a terrine mould with cling film. In a mixing bowl, whisk together 75g of the sugar with the 3 egg yolks and water until pale and light. Place the bowl over a pan of simmering water and continue to whisk until the mixture begins to thicken, remove from the heat and fold in the grated coconut and continue to whisk as it melts and the mixture cools a little.

In another bowl, whisk the double cream to thick and set aside. In yet another bowl whisk together the egg whites and the remaining 40g sugar until you have stiff peaks, set aside. Stir 2 tablespoons of cream into the coconut mixture to loosen it then fold it into the whisked cream. Lastly, cut and fold in the egg whites into the mixture. Pour the mixture into the terrine and cover with cling film and transfer to the freezer overnight and to store.

Place the grated zest of one orange and the juice of both oranges together with the sugar in a small saucepan and over a medium heat reduce by half to an orange syrup. Remove from the heat and allow to cool. Peel the mango and cut the flesh into small dice, place these in the orange syrup and keep in the fridge.

Dip a knife in hot water and take 1 cm slices from the parfait, arrange 2 slices on the plate, overlapping, and spoon over some mango and syrup and torn coriander leaves, serve.