Place the sugar, liquid glucose and water in a large saucepan and bring to the boil until it reaches 117˚C on a sugar thermometer or the soft ball stage has been
In the meantime, whisk the egg whites in a spotlessly clean, dry bowl until stiff peaks form. Slowly pour over the hot syrup and whisk gently until cool.
In a separate bowl, whisk the cream until it forms soft peaks, then carefully fold into the egg white
mixture along with the yogurt, lime zest and juice.
Pour the parfait into small dome-shaped silicone moulds
or individual ramekins and place in the freezer. Freeze the parfait for at least 3 to 4 hours, until frozen.
Dip the ramekins in some boiling water for a couple of seconds before inverting the parfait onto a serving plate. Serve with sliced fresh strawberries and drizzle with a little balsamic glaze.