The methods seem long and difficult a tip here is to read the method twice and make your own bullet points .
the other reason i decided to do this is the method is designed for a waterbath which i don't have but Heston gives you the alternative method using the freezer bag and it works
in the recipe i replaced the white port and and brandy with Pedro Ximenez sherry so it is possible to change bits and pieces and experiment with flavours in this recipe ,
what is obvious about this parfait is that it is smooth and velvety and so tasty as i decanted it into its ramekins and placed in the oven to Cook i wished it luck and hoped fro the best that i had followed the recipe and it would all come together and had the temperature probe ready to hand
this is a book that is must for the person who wants to learn more about food or improve there skills and knowledge of methods and food this dish why not too sciencey but a good introduction to the way Heston works with food its a book that hooks you in and gets the mind working in an exciting way !!