- 125g caster sugar
- 50g water
- 70g egg yolks
- 250g double cream
- 6g green food colouring
- 10g lemon juice
- 150g caramelized apple puree
Apple parfait
Ingredients
Method
Boil sugar and water for 4 mins until dissolved
Meanwhile, whip egg yolks in a round bowl over heat to a light sabayon, then addthe hot syrup, whisking well, set aside
Whip cream to soft peaks and then fold in the cold apple puree
Now fold the cream/apple mix into the cold egg sabayon, whisk well
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