- 1kg bramley apples
- 60g butter
- 380g sugar
- 60ml water
- 8 egg yolks
- 400ml double cream whipped soft peaks
- juice of 2 lemons
bramley apple parafit
peter Jackson
5th December 2011
bramley apple parafit
Cook the apples in 160g of the sugar and the butter, puree and pass through a sieve.
Whisk egg yolk...
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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