Daniel Clifford and EastEnders star Adam Woodyatt, served up a delicious tete de moine with parsnip, truffle and grapefruit on James Martin’s Saturday Morning.

For the Grapefruit Sorbet are: 1.5L White grapefruit juice, 300g liquid glucose, 190g caster sugar, 10g ascorbic acid powder, 2g salt and 100g pro sorbet stabiliser.

For the Parsnip Tart and Infusion: 750g double cream, 750ml milk, 600g parsnip, finely grated, 1100g infusion, 300g egg yolk, 15g lemon juice, 7g salt and 30g Truffle honey.

For the Brioche Tuille: 500g strong bread flour, 70g caster sugar, 10g salt, 15g fresh yeast, 6g eggs, 20g milk and 100g butter.

For the Grapefruit Gel: 500g white grapefruit juice, 7g agar, 50g sugar, 1g salt, 1g ascorbic acid powder and Burnt onion powder, to season.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.