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Apple Pie and Cinnamon Parfait
Recipe by Reynold Poernomo
The King of Desserts, Reynold, is back at it again- this time, he's recreated the classic Apple Pie, served with a Cinnamon Parfait and topped with an Isomat Ball!
- Steps
- Ingredients
Ingredients
Cinnamon Parfait
Apple Pie Filling
Gingersnap
Isomalt Ball
To Serve
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Steps
- Preheat oven to 170C.
- For the Cinnamon Parfait, place egg, sugars and cinnamon into a bowl and whisk with an electric whisk until fluffy.
- Place cream into a separate bowl and whisk to medium peaks. Fold into the cinnamon mixture then spoon into 3cm silicon dome moulds. Level the surface with an offset spatula.
- Place into freezer until solid. Unmould then join two domes together to form spheres and smooth join with a clean finger. Return spheres to the cavities of the dome mould and store in freezer until needed.
- For the Apple Pie Filling, peel and dice apples into 1cm cubes.
- Place butter into a pan and when melted and foamy, add apples, sugar, spices and vanilla and cook until apples are tender.
- Add lemon juice and cook until liquid reduces. Remove from heat.
- Place a 6cm round cutter into 2 serving bowls. Fill each with apple and level the surface 2mm below the top of the cutter. Place in fridge.
- For the Gingersnap, place ingredients into the bowl of an electric mixer fitted with a paddle attachment. Mix until well combined.
- Scatter over a lined baking tray and bake in oven for 15-20 minutes, stirring occasionally to obtain a crumble texture.
- Remove from the oven and immediately spoon over the cold apple filling. Flatten while still hot until level with the top of the cutter. Set aside in the fridge to chill.
- For the Sugar Ball, place ingredients into a saucepan over low heat, cook until caramelised and the temperature reaches 250C.
- Working very carefully, pour onto a silicon mat.
- Using safety gloves, take the edges of the mat and bring towards the centre to bring the cooler edges of the isomalt inwards to form a ball. Place the silpat onto a shallow tray.
- Pull, stretch and twist the isomalt until temperature is even throughout.
- Cut a chunk of the isomalt and quickly roll into a ball then flatten. Place tray with remaining isomalt into oven to keep warm.
- Mould the chunk over the end of your little finger. Working quickly, lightly heat the end of the metal tube of a sugar blowing pump using a blow torch. Cover the end with the moulded isomalt.
- Slowly press down to create a seal. Pump lightly to introduce some air.
- Pump air gently and gradually to expand the sugar into a sphere, alternating between blowing gently onto the isomalt to cool and using a heat gun to heat the isomalt to ensure the ball expands evenly into a sphere.
- Once the isomalt ball is larger than the 3cm diameter Cinnamon Parfait Sphere, use a hot knife to carefully cut the ball away from the pump.
- Heat the cutting edge of a 4cm ring cutter with a blow torch and place onto a chopping board, hot edge up. Gently push the isomalt sphere, open side down, onto the hot ring cutter to create an opening. Set aside in an airtight container. Remove isomalt from the oven and repeat process to make another sugar ball, using a heat gun as required to keep the isomalt malleable.
- To serve, remove ring cutters from the Apple Pie Filling and Gingersnap. Lightly melt or trim one side of 2 Cinnamon Parfait spheres to create a flat side. Place the flat side on top of the Gingersnap in the centre. Garnish the Cinnamon Parfait spheres with violas and mint leaves. Cover each with a sugar dome and serve immediately.
