When I grew up my mom often made elderflower parfait, or parfait with berries. This version is great during autumn when you can access locally grown apples.
Whisk the egg yolks with the sugar. When the texture is fluffy (and there's no sugar left in the bottom of the bowl) add the cinnamon.
Like so. Stir. Scrape the edges so all the cinnamon is blended in the mix.
Now it's ready. Put aside for a moment (Snapseed made it look a lot darker than it really is).
In another bowl, whisk the cream lightly.
Now add the whipped cream to the cinnamon egg mix.
Make sure the cream and the egg mix are thoroughly blended.
Pour into a container.
Cover with plastic foil and freeze for at least 4 hours.
While the parfait is in the freezer, prepare the apple compote. Peel and slice the apples.
Boil water, sugar and cinnamon stick(s).
Add the apples and boil for 7-12 minutes, depending on the texture of the apples, and how you prefer it. Let it cool.
Serve apple compote...
...to the cinnamon parfait.
- 3.0 Egg yolks
- 50.0ml Sugar
- 0.0Tbsp Cinnamon
- 250.0ml Whipped cream (36-40% fat)
- Apple compote:
- 999.0g Apples
- 150.0ml Water
- 2.0 Stick cinnamon
- 80.0g Caster sugar