Williams Parfait with Honey Saffron Pears

For ramekins of about 2 dl each, rinsed cooled.

Mix yolks and sugar in a baking bowl with a whisk or possibly the whisks of a hand mixer until pale. Stir in the Williams.

Beat egg whites with salt until stiff, add sugar, continue beating briefly until glossy. Fold snow and whipped cream just into egg mixture, pour into molds provided, spread until smooth. Cover and freeze for about three hours.

Pears: Warm butter in a wide frying pan. Add pear slices, drizzle with juice of one lemon. Spread honey evenly over top, mix thoroughly, sprinkle saffron over top. Simmer pears over medium heat with lid closed for about fifteen minutes until just tender. Turning a few times in the jus to the other side, cool slightly.

Serve: Place ramekins briefly in hot water, turn parfait out onto plates. Arrange pear slices and jus next to it. Drizzle the jus over the top.

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