|Soft brown sugar|
|Splash of rum|
|Mint and icing sugar to garnish|
|7 ounces||Whipped cream|
|1 tablespoon||Ground cinnamon|
|1 tablespoon||Chopped stem ginger in syrup|
Beat the egg yolks, pour the ginger in syrup over and whisk in the ground cinnamon. Fold in the whipped cream, then set the mixture into small moulds and freeze.
Cut the apples in half, take out the core, fill with a mixture of sultanas, butter, brown sugar, orange, lemon zest, cinnamon and rum, then bake in the oven until soft and coloured.
Make some spun sugar by cooking it to a light caramel, dipping in a fork and shaking the sugar vigorously over a broom handle. Then gently roll it into a ball and place on top of the apples.
Put the apples on top of the parfait, and garnish with mint and icing sugar.
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