Step 2

To make the parfait, place eggs, sugar, lime zest and curry leaves in a bowl and place over saucepan of gently simmering water. Whisk until smooth, combined and thickened. Remove from heat and whisk until cool. Fold in whipped cream then pour into 4 x 125ml capacity moulds. Place in the freezer to set.

Step 3

To make the caramel, place sugars and lime juice in a saucepan and set over high heat. Cook until dark caramel in colour. Gradually add cream and allow to boil. Add butter and salt to taste, whisk to combine and remove from heat and set aside.

Step 4

To make the pickled cucumber, place cucumber ribbons and chilli in a bowl. Bring vinegar and sugar to a boil, pour over cucumber and set aside to pickle.

Step 5

To make the puffed rice, heat vegetable oil in a small saucepan over high heat. Add rice and cook until puffed and golden. Remove from oil and drain on paper towel. Transfer to a bowl, add coconut, lime zest, salt and palm sugar and mix to combine. Set aside.

Step 6

To make the roasted cucumber, heat a griddle pan over high heat. Add butter to pan, sprinkle cucumber with sugar and cook on the pan until charred. Set aside.

Step 7

To serve, sprinkle some puffed rice in a bowl. Add parfait, drained, pickled cucumber and roasted cucumber. Drizzle with caramel.