Apple and Calvados parfait with almond tuiles, caramelised apple compote – by Patrick Thompson

11 September 2006
Apple and Calvados parfait with almond tuiles, caramelised apple compote – by Patrick Thompson

Ingredients (serves about fifteen)

220g caster sugar
150ml water
300ml passion fruit juice
1 rounded dsp arrowroot

For the parfait, whisk the yolks until they whiten. Heat sugar and glucose to 121ºC. Pour on to whisking eggs slowly and whisk until cold. Melt gelatine and add slowly to eggs. Fold in apple purée and Calvados. Softly whip the cream and fold in. Pour into a terrine and freeze.

For the tuiles, cream the butter and sugar until pale. Gradually add egg whites and fold into flour. Stir in essence to taste, and almonds. Spread over a star-shaped template on to a Silpat mat and bake at 220ºC until golden. Remove from mat and cool.

For the compote, peel and cut the apples into 5mm dice. Heat sugar to a golden caramel, add apples and coat well. Cool and reserve.

To assemble, place a slice of parfait in centre of plate and surround with apple compote. Garnish with the tuiles, sorbet and mint.

Patrick Thompson

Photo © Rob Whitrow

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking