Grapefruit-thyme parfait

Bring water to the boil in a large pan. Turning the fire low. Squeeze half grapefruit. In the bowl, whip egg yolks with sugar, thyme and grapefruit juice with mixer. Put on the pan and let egg yolks beat, until mixture is creamy after about 10 minutes and as thick as custard. Allow the yolk mixture to cool down, shake regularly. Meanwhile, whipped cream and beat. Whip cream with chilled yolk mixture. Spread mixture over molds and cover with plastic foil. Allow parfaits to store in deep freezer in at least 3 hours.

Peel other grapefruit thickly and cut segments between the membranes. Just before serving take parfaits from freezer and deposit on four plates. Garnish with wedges of grapefruit.