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Apple Crumble and Parfait
Recipe by Billie McKay
Sweet and zesty, this delicious dessert will tantalize your taste buds.
- Steps
- Ingredients
Ingredients
Orange and Brown Sugar Parfait
Stewed Apple
Crumble
Caramel Sauce
To Garnish
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Steps
- Preheat oven to 180°C fan forced.
- For the Orange and Brown Sugar Parfait, place eggs and yolks, sugar, orange zest and salt in a bowl and set over a saucepan of simmering water. Whisk until mixture is thick and at ribbon stage. Remove from the heat and continue whisking until mixture cools a little.
- Whip cream to soft peaks then fold through the egg mixture. Divide amongst 8 x 7cm diameter silicone dome moulds, then place in freezer for 2 hours or until solid.
- For the Stewed Apple, peel, core and dice the apples into 1cm cubes and place into a medium saucepan with the sugar. Set over medium heat and cook, stirring, until the apples start to soften.
- Add balsamic vinegar and cook until the liquid has almost evaporated. Add the orange juice and salt.
- Reduce heat to low and simmer, stirring occasionally, until the apples are soft, around 15 minutes. Remove from heat and set aside.
- For the Crumble, line 2 baking trays with baking paper.
- Place caster sugar into a pan and cook over low heat until caramelised and amber in colour. Remove from heat then add the Rice Bubbles. Stir until evenly coated, then transfer to a lined tray to cool. Once cool, break up with a rolling pin and place into an airtight container with the Cornflakes.
- Meanwhile, place flour, butter, brown sugar, salt and spices into a bowl and mix with fingertips until combined. Place onto a lined baking tray and bake in oven until crispy and caramelised, about 10 minutes. Remove from oven and add to caramelised rice bubbles and cornflakes. Mix together and set aside.
- Unmould the parfaits onto serving plates and allow to thaw.
- For the Caramel Sauce, place sugar into a medium saucepan and place over low heat. Allow sugar to caramelise to a deep amber. Carefully add the cream and whisk until combined. Remove from heat and add butter, vanilla, balsamic vinegar and salt, to taste. Whisk until smooth, then set aside.
- To serve, spoon stewed apple onto plates alongside the parfaits. Top with some crumble. Drizzle with caramel sauce and garnish with finely chopped peanuts and orange zest.
