Mel Parfait

Grease a parfait mold with milk, cover it with plastic wrap and reserve

If you don't have a parfait mold, use an English cake mold of 9 cm x 11 cm x 33 cm with the same capacity

In a medium saucepan with 3 cups of water (720ml), heat a refrigerator with eggs and honey

Bring to a boil and cook, stirring constantly with a wooden spoon, until thickened (approximately 20 minutes)

Remove from heat and reserve

Melt heavy cream in a blender until it becomes smooth (approximately 3 minutes). Reserve

In another bowl of the blender, beat the egg mixture and honey reserved until cooled and doubled in volume (approximately 15 minutes)

Add this mixture to the melted cream and blend with a spatula

Pour into the prepared mold, cover with plastic wrap and store in the freezer for about 12 hours

Prepare the syrup: In a medium saucepan, mix sugar and water

Cook over high heat, stirring until dissolved

Let the syrup reach the thickened stage (approximately 5 minutes) by immersing a spoon, lifting it, and letting it drizzle: a thread that takes a few seconds to break

Remove from heat and join heavy cream slowly, stirring until homogeneous

Add cinnamon and blend

Cool down

Retrieve the parfait from the freezer and discard the plastic wrap

Mold out onto a serving plate and remove the other plastic wrap

Drench the parfait with a little syrup and place the rest in a bowl

Decorate the plate with cinnamon sticks and raspberries

Serve immediately accompanied by the syrup at room temperature

226 calories per slice