Apples are bang in season and a great product of Britain that we should be eating on a more regular basis. There's a lot of aspects to this dish, but it's definitely worth the effort. A dessert that truly brings fine dining to the home.
Ingredients (serves 8)
4 egg yolks
115g caster sugar
4 Apples (i used Granny Smith)
1 tsp lemon juice
400ml apple juice
3 ½ sheets of gelatine
150ml double cream
100ml clear rum
75g caster sugar
1 tsp bicarbonate of soda
2 tbsp honey
200mls Balsamic vinegar
2 tbsp caster sugar
1) Dissolve the sugar in the water in a saucepan by whisking on a low heat, then increase the heat and bring to the boil
2) Meanwhile, whisk the egg yolks in a bowl until pale and creamy.
3) Bring the sugar syrup to the boil and allow to bowl for 3 mins. With an electric whisk on the highest speed,slowly trickle into the egg mix, whisking until it’s thick and smooth and has substantially increased in volume.The bowl should feel cool to touch.
4) Peel, core and chop the apples, squeezing the lemon juice over them to prevent discolouring. Put in a pan with the apple juice and bring to the boil. Boil for a few minutes untilthe apples soften, then blitz in a food processor.
5) Soak gelatine in cold water. Add gelatine to the hot mix, stirring to dissolve then cool. When the egg and sugar mix and the puree have cooled, fold in the puree, whip the cream to soft peaks then gradually add the rum. Place into desired dish and freeze.
1) heat the sugar and syrup gently in a heavy saucepan until the sugar melts, then boil until it turns a deep, golden caramel. Whisk in the bicarbonate of soda, it will foam up quickly, so pour onto a tray lined with greaseproof paper. Break into shards with a rolling pin.
Stir the sugar into the vinegar on a medium heat, bringing to the oil. Allow to reduce by half and take off heat.
To serve, place the parfait on a plate and put a few pieces of honeycomb on top. Scatter a few pieces around the parfait and drizzle around the balsamic syrup.