Cinnamon and Poppy Seed Parfait

Place the egg, egg yolks and sugar in a large bowl and beat for several minutes until pale and fluffy, until the sugar is completely dissolved.

Whip the cream in a second bowl until stiff.

Gently fold the whipped cream into the egg-sugar mixture in 2–3 additions.

Divide the parfait mixture into two equal portions.

Stir the poppy seed filling into one half and work the cinnamon into the other half.

Line a loaf or terrine pan completely with cling film, leaving the film overhanging the sides.

First pour the poppy seed mixture into the pan and smooth it, then spoon the cinnamon mixture on top and smooth that as well.

Cover the pan and freeze the parfait for at least 3 hours until firm.

Use the overhanging cling film to lift the parfait out of the pan, slice and serve with fresh fruit or pear compote.