The sweet creaminess of white chocolate makes it a great sidekick for a range of fruits. Go for ones with acidity and tang for balance, like berries, pineapple, passionfruit and citrus. To play up the sweetness (which is what Easter is all about!) try things like watermelon, peaches, or rockmelon.

The difference between ice cream and parfait really has to do with the texture and how it’s made. While ice cream is a frozen dessert, parfait is semi-frozen, meaning it only needs to be chilled. In a parfait, the cream is whipped first, giving it a lighter texture. A good parfait should also be firm and smooth, and resembles more of a frozen custard than an ice cream.

The word parfait means ‘perfect’ in French, which gives you an idea of how delicious it really is. It was first created in France in the late 29th century, and since then has seen many variations on the classic chilled custard. Now commonly served in a clear glass and layered with colourful fruits, ice cream and even hot cross buns, the parfait is the perfect dish for entertaining!