Razzle Dazzle Recipes
Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"
West Street Grill Apple Parfait With Blackberry Coulis
2 lbs. tart-sweet, firm apples such as Empire, peeled, cored and
sliced
1/2 C. white wine, such as dry Chardonnay
1/4 C. water
1/4 C. plus 2 T. superfine sugar
1 vanilla bean, split in half lengthwise
3 T. Calvados or applejack
3 egg yolks (preferably free-range organic)
3/4 C. heavy cream, chilled
confectioners' sugar
4 tiny sprigs of mint, for garnish
1 to 1 1/2 pints whole blackberries, for garnish
1 C. whipped cream, for garnish
1 t. vanilla sugar, for garnish (see note)
1/2 pint blackberries, pureed and passed through a fine sieve
Place apples, wine, water, cup of superfine sugar and vanilla bean in a
stainless steel saucepan. Cook gently until apple mixture is thick and most of
the liquid has evaporated, up to 30 minutes. Remove vanilla bean and scrape
seeds into the apple mixture. Puree the mixture in a food processor and pass
through a fine mesh sieve. Allow to cool. Add the Calvados or applejack and
refrigerate until quite cold.
In a large mixing bowl, beat the eggs with the remaining 2 tablespoons superfine
sugar until pale and thick and doubled in volume. In a chilled bowl, whip the
cream to soft peaks. Fold the apple puree into the egg mixture; fold in the
whipped cream.
Line a small loaf pan (1 pound size) with plastic wrap (allow enough extra to
hang over sides and cover top). Pour in the apple parfait mixture. Tap the pan
gently and level it off. Cover with wrap; freeze until firm, or overnight.
At serving time: allow apple parfait to thaw a little, 10 minutes or less, at
room temperature (it then has a textured feel and is best served right away).
Unwrap, trim ends and smooth off the top. Cut 2 inch slices per person and
place, slightly overlapping, in the center of a large dessert plate, preferably
white. Surround the parfait with blackberries. Dust with a tiny amount of
confectioners' sugar. Drizzle blackberry puree (Blackberry Coulis) around the
plate. Top with whipped cream, garnished with a sprinkling of vanilla sugar and
a sprig of mint.
Note: To make vanilla sugar, slit a vanilla bean and keep in a closed jar of
superfine sugar for the sugar to absorb the aroma.
Don't forget to visit our other site at
That's My Home