Northern dessert delight
RECIPE DETAILS
Firmly cling film the bottom of the parfait moulds to make sure the parfait does not seep out, place on a flat tray
1. Put the egg yolks in the mixing bowl.
2. In a thick bottom pan mix together; sugar, tremoline and 25 ml water, then boil to soft boil 120c. When the sugar is ready place the base of the pan in iced water to stop the sugar getting any hotter.
3. Carefully mix the sugar into the egg yolks making sure you mix thoroughly all the time to stop any cooking of the egg yolk. When the egg and sugar is thoroughly mixed whisk until thick and creamy, you now have a sabayon. Warm a teaspoon of the cream through, squeeze the excess water from the soaked gelatine and dissolve in the cream. Add the cream cheese and sandhams cheese to the mixture and mix thoroughly.
4. Semi whip the remaining whipping cream and carefully fold into the mixture then place into a piping bag and pipe into the parfait moulds filling 2/3 full.
5. Take the parfaits and place in a blast chiller for at least one hour.
For the apple puree:
1. Place the apples, sugar and apple juice in a heavy based pan. cover with a lid and cook until soft.
2. Puree in a food process and pass through a fine sieve and reserve
For the apple topping:
1. Rub together flour and butter, add sugar.
2. Place on a baking try lined with a silicone paper and bake for 15 minutes at 180C
3. When the crumble is golden and ready remove and allow to cool. When cooled place into a plastic bag, and take to a fine crumble like texture with a rolling pin.
For the apple sorbet:
1. Juicerate the apples add the lemon juice and stock syrup.
2. Pass the juice through a fine sieve and place immediately into a ice cream machine and churn.
3. When ready remove and put into a suitable container and place in the deep freeze.
