| Remove the stalks from the parsley and finely chop them, reserving the leaves for later. |
| Remove from the heat, leave to cool in the pan and then strain, reserving the stock. |
| Remove from the heat and leave to cool, then strain the stock through a fine sieve, reserving the ham hock on one side. |
| Add the stock, bay leaves and parsley reserving a small amount of parsley for garnish. |
| Strain the vegetables, reserving the stock, and blitz the solids until smooth, gradually adding the stock back in. |
| Add the herbs and fold half of the fraise des bois into the sabayon while reserving the remaining half for garnish. |
