Cream cheese parfait

Whip the parfait in a planetary mixer until light and airy.

Stir the Monchou with the mandarin juice until smooth and add to the parfait.

Pipe the parfait into the cups and freeze. Heat the mandarin juice and add the thyme.

Allow to infuse for at least 3 hours then pass through a fine sieve.

Mix the sugar with the pectin and add to the mandarin juice.

Bring to the boil and cook for 1 minute.

Cool to at least 35 degrees.

Pour the mandarin juice over the frozen parfait and place in the freezer until needed.

Finish the parfait with mandarin segments, crumble, a sprig of thyme and a few flower petals.