Name: Cinnamon parfait with apples
Yield: 4 servings
Cuisine: Bake
Ingredients: 4.00 eggs just the yolks; 80.00 g sugar; 10.00 ml cinnamon ground; 500.00 ml cream; 2.00 eggs white; 3.00 apples; 15.00 ml lemon juice; 80.00 g sultanas; 30.00 g butter; 150.00 g sugar; 45.00 ml calvados; 190.00 ml orange juice

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Ingredients (12)

PARFAIT

4.00	eggs — just the yolks
80.00 g	sugar
10.00 ml	cinnamon — ground
500.00 ml	cream
2.00	eggs — white

GLAZED APPLES

3.00	apples
15.00 ml	lemon juice
80.00 g	sultanas
30.00 g	butter
150.00 g	sugar
45.00 ml	calvados
190.00 ml	orange juice

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Method:

PARFAIT: Whip egg yolks, sugar and cinnamon until fluffy. Whip cream until frothy. Whisk egg whites until frothy.
Mix whipped cream and egg yolk mixture together and fold carefully into egg whites. Freeze for 2 to 3 hours.
GLAZED APPLES: Peel and core apples and cut them into 1 cm thick slices. Sprinkle lemon juice over to prevent discoloration.
Soak sultanas in cold water.
Warm butter and sugar in a pan and bake apples in it at 180 ºC until golden brown.
Pour Calvados into pan and ignite. When flames die down, strain water from sultanas into pan and add orange juice. Bring to boil and boil vigorously to thicken sauce.
Place balls of iced parfait on hot apple slices and pour over hot sauce, adding sultanas.
TOTAL KILOJOULE COUNT: 14 325 kJ (3 425 Cal). A portion: 3 580 kJ (855 Cal).