Frozen Cinnamon Parfait with Dried Fruit and Sesame Brittle
Cut the dried fruit into small cubes, toss with the Cointreau and set aside. Toast the sesame seeds in a dry frying pan then remove from the pan.
For the brittle: Caramelize 50 grams (approximately 1/4 cup) sugar in the frying pan. Add the sesame seeds and 20 grams (approximately 4 teaspoons) cream and stir until combined. Grease a baking sheet with oil, spread the brittle over top and let harden.
Cut the vanilla bean in half lengthwise and scrape out the seeds. Bring the vanilla bean, vanilla bean seeds and 130 grams (approximately 1/2 cup) cream to a boil in a small saucepan. Whisk the egg, egg yolk and 30 grams (approximately 2 tablespoons) sugar until creamy. Stir in the honey, cinnamon and hot vanilla mixture then transfer to the saucepan and stir until thick and creamy. Transfer to a bowl set over an ice bath and stir until cool.
Combine the custard, crushed sesame brittle, dried fruit and lemon juice. Whip the remaining cream until stiff and fold in. Transfer to a freezer-safe mold and freeze for 6 hours, stirring occasionally.