John Myers
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Chestnut Parfait with Caramelized Apple Wedges
The perfect chestnut parfait with caramelized apple wedges recipe with a picture and simple step-by-step instructions.
Parfait
- 2 Pc. Egg yolk
- 5 tbsp Powdered sugar
- 1 tbsp Bourbon vanilla sugar
- 2 tbsp Rum
- 125 g Pre-Cooked chestnuts
- 250 ml Whipped cream
Apples
- 50 g Flowerhoney
- 3 tbsp Rapeseed oil
- 500 g Tart apples
- 150 ml Apple juice naturally cloudy
- 50 ml Plum water
Parfait
- Stir egg yolk, powdered sugar, vanilla sugar and rum until frothy. Add the chopped chestnuts and fold in the whipped cream. Pour the mixture into 5 small molds and freeze for at least 4 hours.
Apples
- Peel and core the apples and cut into wedges. Now take the parfait out of the freezer and let it thaw for at least 10 minutes. Let the honey froth in the heated oil. Then add the apple wedges, caramelize briefly and pour over plum water and apple juice. Let the whole boil briefly.
- Loosen the parfait from the edge of the mold with a sharp knife, dip the mold briefly in hot water and turn the parfait out onto a plate. Arrange the caramelized apple wedges on the parfait and serve.
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