Line a baking tray with greaseproof paper and grease with vegetable oil.
Boil sugar, honey, liquid glucose, and water in a saucepan.
Cook until the mixture reaches 160°C on a sugar thermometer.
Remove from heat and beat in bicarbonate of soda quickly.
Pour onto the tray, let harden, and break into pieces.
Whisk egg yolks, coffee, and half the sugar in a pan.
Cook over low heat for ten minutes until thickened.
Sieve into a bowl and whisk until cooled and fluffy.
Whisk egg whites to soft peaks and fold in remaining sugar.
Whisk the meringue into the coffee mixture.
Whip double cream to soft peaks and fold into the mixture.
Line a loaf tin with cling film and pour in half the parfait.
Layer honeycomb pieces over the parfait and cover with remaining mixture.
Freeze for two hours until just solid.
Whisk egg yolks and sugar for the custard.
Combine milk and cream in a saucepan.
Add vanilla seeds to the milk and bring to a boil.
Whisk hot milk into eggs, then thicken over heat and keep warm.
Melt chocolate in a bowl over boiling water.
Coat coffee beans in chocolate, cool on a tray, and break apart.
Serve 2cm slices of parfait with warm custard and coffee beans.