• 5 Egg Yolks (medium size)

  • 50 ml Water

  • 1 tspn Tremoline

  • 80g Sugar

  • 190g Cream Cheese (Philadelphia cheese works well)

  • 150ml Whipping Cream

  • 1 leaf Gelatine (soaked in cold water)

  • 20g Sandham’s 4 month old Cheese, softened

  • A small amount of ice and water is needed when boiling the sugar

  • Equipment

  • 8 Oblong parfait moulds

  • Roll of cling film

  • Small mixing machine

  • Sugar thermometer

  • Pasty brush

  • Disposable piping bags

  • Juicerater

  • Ice cream machine

  • Rolling pin

  • Mandolin

  • Apple Puree

  • 200g Peeled and finely chopped Bramley apples

  • 200g Peeled and finely chopped Granny Smith or Cox’s Pippin

  • 100g Sugar

  • 200 ml Apple juice

  • Crumble Topping

  • 80g Plain Flour

  • 50g Soft Butter

  • 50g Granulated Sugar

  • Apple Sorbet

  • 2 Bramley apples

  • 2 Granny apples

  • 400ml Stock syrup (equal quantities of sugar and water)

  • Juice of two medium lemons

  • Apple Crisps

  • 1 large granny smith apple

  • 100ml of stock syrup


  • 1.

    Firmly cling film the bottom of the parfait moulds to make sure the parfait does not seep out, place on a flat tray.

  • 2.

    Put the egg yolks in the mixing bowl.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Take the parfaits and place in a blast chiller for at least one hour.

  • 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.

  • Crumble 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.

  • 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.

  • Apple Crisps:

  • 1.

    Core the apple and thinly slice on a mandolin.

  • 2.

    Cut the apple slices in half, place in to a container and pour over the stock syurp leave for 30 mins.

  • 3.

    Place the apple halfs on to parchment paper and put in to the oven at 8o’c for 1 hour until completey dry.

  • 4.

    Gently remove the apple crisps from the parchment paper and store in an air tight container.

  • To Assemble:

  • 1.

    Remove the cling film from the base of the parfaits. Carefully place approximately 1 tablespoon of apple puree on top of the parfait and spread evenly

  • 2.

    Then place two tablespoons of crumble on top of the apple puree, press lightly and place back in the freezer to settle.

  • 3.

    Across the centre of the plate do a sweep of apple puree.

  • 4.

    To the right hand side of the plate place the parfait and remove the cutter.

  • 5.

    To the left hand side of the plate place an apple crisp and put 1 quenelle of apple sorbet on the top and place a crisp on top of the sorbet and then serve,

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