Apple parfait with blueberry

  • 8 apples - "Granny Smith" or cox's apple
  • 300 ml of dry white wine (for non-alcoholic dessert substitute for grape juice)
  • 1 cinnamon stick
  • 2 pinks
  • 1 / 2 tsp of vanilla extract
  • 200 g - sugar
  • 4 tablespoons of Calvados (apple brandy)
  • 6 egg yolks
  • 300 ml of heavy cream (33%)
  • for blueberry compote
  • 700 g of blueberries
  • 100 g of sugar
  • form of the bread volume 900 ml. lay a food film

  1. apples peeled, cored and cut into thin slices.
  2. put the apples in the pan, add the wine, cinnamon, cloves, vanilla and half the sugar.
  3. cook over medium heat until almost all liquid has evaporated.
  4. remove spices and beat the apples into a homogeneous paste. Add the Calvados, cover and cool completely (!!!).
  5. Beat eggs with sugar in a water bath until thick light weight (do not boil !!!).
  6. Whip cream in a magnificent mass.
  7. Mix yolk mixture with the cooled puree.
  8. then mix a lot of apple and cream.
  9. Pour mixture into a form close and put into the freezer for at least 6 hours.

    for the compote:
  10. Mix berries with sugar (if berries are fresh, then add 2 tablespoons of water). Cook over medium heat until the blueberries burst and will not give juice.
  11. cool completely and chill in refrigerator.
  12. when applying pour pieces parfait blueberry compote.



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