For the strawberry parfait, remove the tops from the strawberries, put in a blender and whizz until smooth. Boil the sugar and 40ml of water in a small pan until it reaches 120C on a digital thermometer. Meanwhile, use electric beaters to whisk the egg yolks until really thick. Once the sugar mixture reaches 120C, slowly add it to the egg yolks, whisking constantly, then add in the strawberry purée. Whisk the cream until soft peaks and fold into the mixture, pipe into small moulds or ice cube trays, and freeze for at least 3-4 hours.