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Apple Sorbet with Caramelised Apple Parfait, Walnut Crumb
Recipe by Dan Dumbrell
Nothing beats a cool treat on a warm summer's day. This refreshing apple sorbet paired with apple parfait and walnut cinnamon crumb is an absolute treat. Wal-nut give it a try!
- Steps
- Ingredients
Ingredients
Caramelised Apple Parfait
Apple Sorbet
Walnut Cinnamon Crumb
Verjuice Apples
Garnish
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Steps
- Prechill ice cream machine. Preheat oven to 180C.
- For the Caramelised Apple Parfait, place raw sugar into a saucepan and cook on medium-high heat until entirely melted. Add butter and salt and cook until butter has melted. Remove from heat.
- Place apple in a food processer and process until finely chopped.
- Return pan to medium heat. Add apple and cook on high for 10-15 minutes, or until the apple is dry and caramelised. Remove from the heat and set aside to cool.
- Meanwhile, place egg yolks into a mixing bowl and set aside. Place egg whites into the bowl of a stand mixer fitted with a whisk attachment.
- Place 60g caster sugar and the water into a saucepan on medium-high heat. Brush the inside of the saucepan with a wet pastry brush to remove any sugar crystals.
- Once the sugar syrup reaches 118C, remove from heat and pour in a thin stream into the egg yolks whilst beating with a hand mixer. Beat until the mixture foams and becomes cool. Set aside.
- Add remaining 20g caster sugar to the egg whites and whisk on high speed until a meringue with soft peaks forms. In a separate bowl, whisk the cream until soft peaks form.
- Fold the caramelised apple puree into the egg yolk mixture. Mix 1/3 meringue into the apple/egg yolk mixture, then gently fold the remaining meringue through. Gently fold in whipped cream until evenly combined.
- Spoon mixture into nine 8cm rectangular silicone moulds and level the surface with a large offset spatula. Place onto a tray and freeze until solid, about 3 hours.
- Turn out of moulds and leave at room temperature for about 5 minutes before serving.
- For the Apple Sorbet, place ingredients into a blender and blend for 30 seconds. Pour into ice cream machine and churn for 30 minutes. Transfer sorbet to a container, cover and set aside in the freezer until required.
- For the Walnut Cinnamon Crumb, toast walnuts in the oven until browned and fragrant, about 10 minutes. Set aside.
- Place butter into a non-stick pan over medium heat and cook until browned. Remove from the heat.
- Place flour, sugar, cinnamon and salt into a mixing bowl. Pour in the browned butter and mix until a wet crumb mixture forms.
- Spread out over a lined baking tray and bake until golden brown, about 15 minutes. Remove from the oven and cool slightly. Transfer to a food processor, add the walnuts and pulse to a coarse crumb. Set aside in an airtight container.
- For the Verjuice Apples, place verjuice into a small bowl. Use a small melon baller to scoop balls from the apple and immediately place into verjuice. Drain well to serve.
- To serve, spoon some Walnut Cinnamon Crumb onto one side of each shallow serving bowl. Top with a quenelle of Apple Sorbet then a Caramelised Apple Parfait beside the sorbet. Garnish with fennel fronds and drained verjuice apples.
