| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ideal, Home, Cooks |
1 |
servings |
INGREDIENTS
| 4 |
|
Pippin apples |
|
|
Sultanas |
|
|
Butter |
|
|
Soft brown sugar |
|
|
Orange |
|
|
Lemon zest |
| 1 |
|
Pinches cinnamon |
|
|
Splash of rum |
|
|
Mint and icing sugar to garnish |
| 7 |
oz |
Whipped cream |
| 8 |
|
Egg yolks |
| 1 |
tb |
Ground cinnamon |
| 1 |
tb |
Chopped stem ginger in syrup |
| 20 |
g |
Sugar |
INSTRUCTIONS
GINGER PARFAIT
Beat the egg yolks, pour the ginger in syrup over and whisk in the ground
cinnamon. Fold in the whipped cream, then set the mixture into small moulds
and freeze.
Cut the apples in half, take out the core, fill with a mixture of sultanas,
butter, brown sugar, orange, lemon zest, cinnamon and rum, then bake in the
oven until soft and coloured.
Make some spun sugar by cooking it to a light caramel, dipping in a fork
and shaking the sugar vigorously over a broom handle. Then gently roll it
into a ball and place on top of the apples.
Put the apples on top of the parfait, and garnish with mint and icing
sugar.
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