Iced blackcurrant parfaitCrème de Cassis de Dijon

Preparation

Iced blackcurrant parfait : 
Make a syrup with the 65 g sugar and a little water.
Cook at 115°C and pour over the egg yolks.
Beat until you obtain a ribbon. Add the Crème de Cassis de Dijon.
Beat the single cream until it becomes frothy.
Mix the pâte à bombe and the whipped cream.
Fill the rhodoïd tubes. Push firmly down and place in the freezer.

Biscuit twists : 
Mix 50 g creamed butter, 125g of sugar, 30g of flour, 60g de nectar de Bourgogne. Cook on a silpat at 200°C until light brown.
Allow to cool and roll round a tube with a diameter of 6cm.