Mix <quantity>300<unit>ml</unit></quantity> of heavy cream and <quantity>13<unit>g</unit></quantity> of dried chamomile. Cover with cling film and refrigerate for 12h to infuse the cream

Strain the cream into a clean bowl

Add <quantity>50<unit>g</unit></quantity> of honey and mix to combine

Add <quantity>400<unit>ml</unit></quantity> of heavy cream to a stand mixer bowl

Use the whisk attachment, on medium-high speed, until the cream is completely whipped

Transfer to a bowl and keep it refrigerated

Add <quantity>300<unit>g</unit></quantity> of egg yolks to a stand mixer bowl

Add <quantity>30<unit>ml</unit></quantity> of water and <quantity>100<unit>g</unit></quantity> of white sugar

Beat with the whisk attachment, on high speed, until it forms soft peaks

Combine <quantity>200<unit>ml</unit></quantity> of the chamomile-infused cream and the egg yolk mixture in a bowl. Mix slowly and gently

Add the whipped cream. Incorporate it slowly and gently

Cover the bottom of a baking dish with cling film and pour the parfait. Spread evenly. Place in the freezer until completely frozen

Flip the baking dish to release the parfait. Punch it with a ring cutter. The chamomile parfait is ready

Enjoy!