28 egg yolks
700g caster sugar
1.4kg apple purée
700ml double cream
Weigh all ingredients so you’re ready to make the parfait first. Get your half circle moulds, spray them with grease spray, and place them on a tray.
Add sugar and 6 tbsp of water into a pan and bring to a soft boil (118c). It should be bubbly and thick.
Whisk the egg yolks until pale and fluffy, then slowly add your soft boiled sugar and continue to whisk for 10 minutes so that the temperature decreases.
Whisk milk and cream until it reaches a thick peek. Fold the egg and sugar mixture into the whisked milk, cream and apple purée.
Pour the mixture into the prepared moulds, tap the trays onto the table to release any air bubbles, and place in the freezer.