- Apple parfait- better set in moulds or gastronome trays
- 1kg bramley apples
- 60g butter
- 380g sugar
- 60ml water
- 8 egg yolks
- 400ml double cream whipped soft peaks
- juice of 2 lemons
apple aparfait
peter Jackson
3rd November 2011
apple aparfait
an apple parfait made with bramley apples, in the restaurant a serve it a crumble topping, an granny smith apple sorbet and an apple jus made from reduced apple juice and a touch of sugar and an apple crisp, the only bit i dont like is my head chef made me add an vanilla stick
Ingredients
Method
Cook the apples in 160g of the sugar and the butter, puree and pass through a sieve.
Whisk egg yolks with 20g of the sugar
Boil rest of the sugar with the water until 116oc pour onto the egg yolk mix whisk until cool
Fold the puree into the egg mix follow by the whip cream
Set in moulds
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