Honey parfait with mulled red wine plums

Method

1. Heat the honey in a small pan over a medium heat. Bring to the boil, then remove from the heat and set aside.
2. In a small bowl, whisk the yolks until pale and thick (this will take about 10 minutes). Slowly add the honey to the yolks and whisk until the ingredients have combined.
3. Whisk the cream in a clean bowl until it forms firm peaks. Fold the Drambuie into the cream. Finally, fold the honey and yolk mixture into the whipped cream.
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4. Pour into 4 x 200ml lightly greased dariole moulds and put in the freezer to set.
5. For the plums, preheat the oven to 180°C/fan160°C/gas 4. Put the plum halves in a small ovenproof dish, cut-side down. Add the rest of the ingredients, cover with foil and bake in the oven for 20-25 minutes until the plums are tender.
6. Remove 2 of the frozen parfaits from the freezer. Briefly dip the moulds in hot water, then turn out and serve with the warm plums and spoonfuls of their syrup.