Whip <quantity>½<unit>cup</unit></quantity> of heavy cream until it thickens. Reserve

Hydrate <quantity>1</quantity> gelatin leaf in cold water

Mix <quantity>1</quantity> large egg and <quantity>3½<unit>tbsp</unit></quantity> of honey over a heated water bath. Whisk constantly until it is fluffy and pale yellow. Remove from the heat

Squeeze water from the gelatin leaf and add it to the honey and egg. Whisk over a cold water bath until it cools

Transfer to a bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to high speed and mix until frothy

Combine the honey and egg mixture with the whipped cream

Transfer to a silicone mold and even out the surface. Freeze for 2h

Slice <quantity>1<unit>bunch</unit></quantity> of sorrel

Transfer to a blender. Add <quantity>¾<unit>cup</unit></quantity> of plain yogurt

Add <quantity>¼<unit>cup</unit></quantity> of powdered sugar and <quantity>1<unit>tsp</unit></quantity> of xanthan gum. Blend on high speed for 3m until smooth

Pass through a fine mesh sieve

Transfer to a <quantity>1<unit>l</unit></quantity> whipped cream dispenser with <quantity>2</quantity> charges. Shake well and keep it refrigerated

Preheat a medium size pan with a fitting lid over medium heat

Add <quantity>½<unit>cup</unit></quantity> of amaranth and cover when it starts to puff. Shake the pan constantly. When all the amaranth is puffed, remove from heat

The puffed amaranth is ready. Let it cool

Remove the parfait from the molds and coat with the puffed amaranth

Plate the parfait and top it with the sorrel foam. Garnish with wood sorrel leaves. The honey parfait & sorrel foam is ready

Enjoy this sweet and sour treat!