Vanilla parfait with an apple and caramel sauce
Dessert with South Tyrolean Modi® apples
Difficulty: medium
Preparation time: 60 min
Style: modern
Apple: Modi®
Ingredients
Parfait:
125 g sugar
4 T apple juice
4 egg yolks
1 egg
Pulp from 1 vanilla bean
6 cl. apple liqueur
400 g whipped cream, not too stiff

Apple and caramel sauce:
2 South Tyrolean apples, Modi or similar
100 ml white wine
80 g icing sugar
100 ml apple juice
2 T lemon juice
¼ vanilla pod, split open
50 g butter
Parfait:
250 g sugar
8 T apple juice
8 egg yolks
2 eggs
Pulp from 2 vanilla beans
12 cl. apple liqueur
800 g whipped cream, not too stiff

Apple and caramel sauce:
4 South Tyrolean apples, Modi or similar
200 ml white wine
160 g icing sugar
200 ml apple juice
4 T lemon juice
½ vanilla pod, split open
100 g butter
Parfait:
375 g sugar
12 T apple juice
12 egg yolks
3 eggs
Pulp from 3 vanilla beans
18 cl. apple liqueur
1200 g whipped cream, not too stiff

Apple and caramel sauce:
6 South Tyrolean apples, Modi or similar
300 ml white wine
240 g icing sugar
300 ml apple juice
6 T lemon juice
¾ vanilla pod, split open
150 g butter
schuhbeck Created by Alfons Schuhbeck
Vanilla parfait with an apple and caramel sauce
Preparation
Parfait:
Stir 4/5 of the sugar and apple juice in a small saucepan; bring to the boil to melt the sugar. Beat the egg yolks, the whole eggs, the remaining sugar and vanilla until fluffy. Pour in the syrup while continuing to stir and keep beating until the mixture is cold. Stir in the apple liqueur and blend in the whipped cream. Line the baking tin with cling film and pour in the parfait mixture. Freeze for several hours.

Apple and caramel sauce:
Warm the white wine. Heat the sugar gently in a small saucepan until lightly caramelised. Deglaze with white wine, simmer over a mild heat for 3 minutes, pour in the apple and lemon juice, add the vanilla pod and melt the caramel in the mixture. Remove from the heat, add 3/5 of the butter and allow to melt in the mixture. Wash, core and quarter the apples and cut into slices. Lightly fry on both sides in the remaining butter and add to the caramel sauce.

To serve:
Tip the parfait out of the tin with the help of the cling film, slice and serve immediately with the warm apple and caramel sauce.
loader