5,2 / 10
ready in 4 h. 45 min.
- For the parfait
- ½ cup granulated sugar
- ¼ cup water
- 5 egg yolks
- 1 cup cream (48% fat)
- ⅔ cup apple sauce
- For the cherry sauce
- 1 ⅔ cups Cherries (pitted)
- 1 cup Red wine
- 1 tablespoon kirsch
- 0.333 cup sugar
- ½ lemon (juice)
Heat the sugar and water in a pan over a low heat until the sugar has dissolved. Bring to a boil and cook for 4 minutes.
Whisk the egg yolks until fluffy. Add the syrup to the yolks slowly and whisk until cool.
Whisk the cream until thick, then fold in the apple puree.
Fold into the egg yolk mixture.
Pour into 4-6 freezerproof circular moulds and freeze for at least 4 hours until firm.
For the cherry sauce: : place the cherries, red wine, kirsch, sugar and lemon juice in a pan and bring to a boil. Simmer for 2-3 minutes until the cherries are tender but still whole. Using a slotted spoon, remove the cherries from the liquid and set aside.
Bring the liquid back to a boil. Cook for 4-5 minutes until syrupy. Add the cherries and leave to cool completely.
To serve: Toss together the lemon juice and apples.
Unmould the parfaits and layer with the apple slices in serving dishes, as in the photo.
Add a little cherry sauce and sift icing sugar over the top.