Cream: Pour water and agave syrup into a saucepan and put it on the cooktop to warm up. Put egg yolks into a heat proof mixing bowl and place it over a saucepan of boiling water to beat them until creamy and light yellow. Pour warm water-agave syrup mixture into the mixing bowl with the egg yolks whilst still whisking the egg yolks to get an airy light texture. Keep whisking it on full speed until it gets double in size. Leave it to cool a bit. Meanwhile beat the heavy cream with the vanilla essence until hard. When yolk cream cooled down mix whipped cream in. Put it in the freezer for 4-6 hours. Layers: Prepare the fruits by cutting them into desired shape and size. Prepare the nuts by crushing them into desired size. Make the granola by heart or using our handy guide about How to make homemade granola. Assembly: Using parfait cups is optional as any cups would do but for fancy looking parfait we need fancy looking cups. We can let our imagination run wild here and assemble it as we like. Mind that as the parfait is a mousse like creature thus probably won't pour nicely and evenly into any glass let alone a tall one leaving trails and marks on the side of the glass. Use a pastry bag to force it to the bottom if decoration is paramount. Granola won't cause any concern apart from having a habit of falling all around the glass no matter how hard we try to keep it on the ladle. Fruit can be used fresh or frozen makes little difference and it's just a matter of preference but if we like our parfait cold opt for the latter.