Apple Parfait

Ricardo Soares

Ricardo Soares

19th January 2011
Ricardo Soares

Apple Parfait

PEEL,CORE,DICE THE BRAMLEY APPLE . COOK THEM WITH A LITTLE BROWN SUGAR THEN PUREED THEM.

Ingredients

  • BRAMLEY APPLE 4 each
  • DOUBLE CREAM 625 millilitre
  • EGG YOLK - PASTURISED 300 gram
  • SUGAR CASTOR 10 ounce
  • CALVADOS 150 millilitre
  • VANILLA PODS 2 each
  • BRABURN APPLE 4 each

Method

PEEL,CORE,DICE THE BRAMLEY APPLE . COOK THEM WITH A LITTLE BROWN SUGAR THEN PUREED THEM.
PEEL,CORE AND DICE THE BRAEBURN APPLE AND ROAST THEM IN A DRY HOT PAN.SET ASIDE.
MEANWHILE COOK THE SUGAR WITH A LITTLE WATER TO SOFT BALL(118C).
WHISK THE EEGS ON THE MIXER UN TILL LIGHT AND FLUFFY.WHEN THE SUGAR IS READY POUR IT OVER THEYOLKS AND WHISK SLOWLY UNTILL THE MIX IS COLD.
MIX THE CALVADOS TO THE PUREES MIX THEN ADD THIS MIX TO THE YOLKS MIX.
THEN ADD THE CREAM WITH THE VANILLA.
POUR THE MIX INTO MOULDS AND FREEZE.

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