Blackberry Parfait with Apple and Almond Cake

It’s Bramley apple week this week so why not have a go at making this delicious dessert. An ideal way to use up blackberries frozen from last season, you could make it for a special Valentine’s dinner next weekend and really impress a loved one!

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Ingredients

Parfait

  • 6 egg yolks
  • 150 g sugar
  • 75ml water
  • 300g blackberry puree (last season’s frozen berries are ideal)
  • 150ml whipping cream (whipped until soft peaks are formed)

Apple and almond cake

  • 330ml rattler cider
  • 300g plain flour
  • 2tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 3 bramley apples (pureed)
  • 150g dark brown sugar
  • 150g soft butter
  • 3 eggs
  • 100g ground almonds

Blackberry stock syrup

  • 20 fresh blackberries
  • 100g sugar
  • 50ml water

Method

  • To make the blackberry stock syrup bring the sugar and water to the boil and simmer for a couple of minutes, add the berries and leave to cool
  • To make the parfait boil the sugar and water until it reaches 120 degrees centigrade. Meanwhile whisk the egg yolks until light and fluffy then carefully add the sugar syrup in a steady stream whilst continuously whisking and carry on until the mix is cold
  • Fold in the blackberry puree followed by the cream and freeze in 7cm metal rings
  • To make the apple cake start by reducing the cider by 1/3. Sift the flour, spices, and bicarb into a bowl
  • Mix the butter and sugar until pale, then gradually add the eggs, fold in the flour mix and almonds then add the cider (add a little more cider if too stiff) then fold in the grated apple
  • Bake on a lined baking tray with the mixture about 5mm thick for about 15 minutes
  • Cool on a wire rack and cut into triangles about 2cm thick
  • To serve unmould the parfait and place on a line of ground almonds. Place 3 blackberries on the plate and lean your apple cake up against them. Finish the plate with honeycomb, crème fraiche and some blackberry syrup