Drunken strawberries with salted milk parfait

Instructions

1. 1

   Lightly grease a 1kg loaf tin, about 10x20cm, then line it with baking parchment. Put the sugar and eggs into the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl and an electric hand mixer) and whisk at high speed until tripled in volume. This might take as long as 8-10 minutes.

2. 2

   In another large mixing bowl, whip the cream to stiff peaks, then fold in the condensed milk. In 3 inclusions, fold in the sugary whipped eggs, then add the salt.

3. 3

   Spoon the mixture into the prepared tin, cover, then freeze for at least 8 hours, or preferably overnight.

4. 4

   On the day of serving, mix the strawberries with 50g sugar in a bowl. Leave to steep for around 30 minutes, until the strawberries have released some liquid and some of the sugar has dissolved. Add the sherry, stir well, then cover and set aside. Chill the plates in the freezer, ready to serve.

5. 5

   To cut clean slices of parfait, heat a large sharp knife under hot running water, then wipe dry. Remove the parfait from the tin, peel back the paper, then cut as many slices as needed. Place flat on the cold serving plates, spoon over some strawberries, and a little of the juice around, then finish with a sprinkle of cardamom and a few sea salt flakes. Serve immediately.