Lemon parfait on a crunchy base with lemon sauce

Set the oven to 200°C.

Whisk the egg yolks and muscovado sugar together in a bowl until light and fluffy. Whip the cream and add the vanilla sugar and lemon juice. Fold into the egg mixture.

Divide the mixture in a silicone cup mould, or other mould of your choice. Put in the freezer for at least 6 hours.

In the meantime make the almond and oat crunch. Finely chop the almonds and combine all the ingredients in a heavy-based saucepan. Bring to the boil, stirring constantly. Spread the mixture out on a parchment-lined baking sheet and bake for 5-8 minutes until the crunch is golden brown.

Leave the crunch to cool and then break into pieces.

Combine all the ingredients for the lemon sauce in a heavy-based saucepan and bring to the boil. Leave the sauce to simmer for about 5 minutes, stirring occasionally. Set aside to cool.

Place a piece of crunch on a plate and remove the lemon parfait from the moulds. Place the parfait on the crunch and pour over a little of the lemon sauce. Sprinkle with small pieces of crunch and decorate with lemon balm.