Om Ali Crunch Parfait Jars

Method

1. Preheat the oven to 200 °C for 15 min. Thaw the puff pastry in the fridge and keep it cold.

   oven

2. Cut the pastry into 2 cm wide strips, lay them on a lined tray, sift over the icing sugar and bake in the oven for 12 min, until the sugar has melted to a shiny deep brown. Cool completely, then break into large shards by hand.

   Add in this stepFrozen puff pastry, thawed 100 gIcing sugar 2 tsp

   oven

3. Roughly chop the nuts and lay out a sheet of baking paper. Spread the brittle sugar evenly in a 18 cm pan and melt on medium heat for 5 min. Don't stir; swirl the pan gently. When it turns amber, quickly stir in the nuts and coconut and pour thinly onto the paper. Caramel is over 170 °C and burns badly, so never touch it; once cold and hard, chop it into small pieces.

   Add in this stepSugar (for the brittle) 30 gPistachios 20 gAlmonds 20 gDesiccated coconut (unsweetened) 2 tbsp

   medium heat

4. In a 16 cm pan whisk the cold milk, pudding sugar and cornflour until smooth, then cook on medium heat for 6 min, stirring constantly. When it thickens and big bubbles plop up, keep stirring for 1 more minute to cook out the starchy taste. Off the heat, stir in the vanilla.

   Add in this stepMilk 300 mlSugar (for the pudding) 40 gCornflour 3 tbspVanilla extract ½ tsp

   medium heat

5. Transfer the pudding to a bowl, press cling film onto the surface and chill for 1 h. Meanwhile soak the raisins in hot water for 10 minutes, then drain.

   Add in this stepRaisins 20 g

6. Just before serving, whip the cold cream to soft peaks. Stop in time: over-whipped cream turns grainy and buttery.

   Add in this stepDouble cream 100 ml

7. Whisk the pudding briefly to loosen it and spoon it into 2 jar(s) or glasses, then layer pastry shards, brittle, raisins and whipped cream, and repeat once. Finish with a shard of pastry and brittle on top and eat within 30 minutes, while it's crunchy.