To prepare the tin
One loaf tin (approx. 25 cm), brushed with a little oil and lined with cling film.
In a pan, whisk together the cream, honey, egg yolks and thyme, bring to just below the boil over a medium heat, stirring constantly. Immediately remove the pan from the heat, continue to stir for approx. 2 mins.
Pour the custard through a sieve into a bowl, leave to cool.
Beat the egg whites with the salt until stiff. Beat the cream until stiff, carefully fold into the mixture along with the egg whites, transfer to the prepared tin. Cover and freeze for approx. 4 hrs.
Mix the apricots, honey and water in a pan, cover and cook over a medium heat until soft, leave to cool, puree.
Finely chop the nuts. Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts and honey, mix, spread immediately onto a sheet of baking paper, leave to cool. Break the nut brittle into pieces.
Turn the parfait out onto a board, remove the cling film. Cut the parfait into approx. 2 cm slices, plate up, top with the apricot sauce and nut brittle.