Step 1: Line a 1.5 Litre or 4 x 300 millitre bowls with plastic wrap and set aside. Place the chocolate, milk and 60 grams of the thickened cream into a heat proof bowl and place over a pot of simmering water, stir every 2 to 3 minutes until the chocolate has melted and the milk or cream are well combined. Remove from the heat and allow to cool.

Step 2: In a clean mixing bowl, whip the remaining amount of thickened cream to medium soft peaks, cover with plastic wrap then place into the fridge to keep cold. In another clean mixing bowl, beat the egg yolks and sugar until light and pale in colour. Now fold through the cooled chocolate mixture and Vino Cotto into the beaten eggs, once this is well combined fold this mixture through the whipped cream. Once this is well mixed through and even in colour and texture pour into the lined bowls and freeze overnight.

Step 3: To make the Marmalade syrup place the Marmalade and Verjuice into a small pot, place over a medium heat and stir together until melted and well combined, set aside to cool.

Step 4: To remove parfait from the bowl, place the bowl into a larger bowl that has been filled with hot water, sit the bowl which has the parfait in it into the hot water for 1 to 2 minutes, this will allow the parfait to be released from the bowl easier. Flip onto a platter and remove the plastic film and place onto serving plates and drizzle with marmalade syrup.