Method

• 1.
  Lightly grease a 1-litre pyramid-shaped terrine or loaf pan and line with plastic wrap, leaving plenty overhanging.
• 2.
  For the creme anglaise, place cream, milk and vanilla pod and seeds in a pan over medium heat. Heat for 4-5 minutes until just below boiling point, then remove from heat and leave to infuse for 20 minutes. Discard vanilla pods and any skin that forms on the surface. Place yolks, sugar and a pinch of salt in a bowl. Using electric beaters, beat for 3 minutes or until thick and pale. Gradually beat in cream mixture, then place in a clean pan over low heat. Cook, stirring constantly with a wooden spoon, for 10 minutes or until custard is thick enough to coat the back of the spoon. Pour into a bowl and cover surface with plastic wrap to prevent a skin forming. Cool for 1 hour, then chill until required.
• 3.
  Melt the chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove the bowl and stir until smooth. Set aside.
• 4.
  Heat 2 cups (500ml) custard in a pan over medium heat until just below boiling point, reserving remainder for another use. Combine with chocolate and leave to cool. Stir in Baileys.
• 5.
  Whip cream to soft peaks, then fold into custard mixture. Place in terrine, cover with overhanging wrap, then freeze for at least 6 hours or overnight until firm.
• 6.
  To serve, turn out parfait onto a platter, remove wrap and slice thickly. Dust with cinnamon and garnish with fairy floss.