Sarah Todd's Apple Crumble with Chai Parfait

Ingredients

• 4 eggs
• 2 egg yolks
• ⅔ cups brown sugar
• Zest of 1 orange
• 400mL thickened cream
• Chai spice blend
• Salt to taste

Stewed Apples

• 4 Granny Smith apples
• 1 tbsp caster sugar
• 1 tbsp balsamic vinegar
• 1 cup fresh orange juice
• Pinch of salt

Crumble

• 1 tbsp sugar
• ½ cup puffed rice
• 2 tbsp plain flour
• 30g unsalted butter
• 1 tbsp brown sugar
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg

Method

Step 1
Preheat oven to 180°C fan forced.

Step 2
For the Chai Parfait, place eggs and yolks, sugar, orange zest, chai and salt in a bowl and set over a saucepan of simmering water. Whisk until mixture is thick and at ribbon stage. Remove from the heat and continue whisking until mixture cools a little.

Step 3
Whip cream to soft peaks then fold through the egg mixture. Divide amongst 8 x 7cm diameter silicone dome moulds, then place in freezer for 2 hours or until solid.

Step 4
Stew apples using all ingredients in a saucepan. Cook until soft. 

Step 5
To make Crumble, place caster sugar into a pan and cook over low heat until caramelised and amber in colour. Remove from heat then add the Rice Bubbles. Stir until evenly coated, then transfer to a lined tray to cool. Once cool chop until fine.

Step 6
Meanwhile, place flour, butter, brown sugar, salt and spices into a bowl and mix with fingertips until combined. Place onto a lined baking tray and bake in oven until crispy and caramelised, about 10 minutes. Remove from oven and add to caramelised rice bubbles and mix together and set aside for 2 hours.

Step 7
To serve, spoon stewed apple onto plates alongside the parfaits. Top with some crumble. Drizzle with caramel sauce and garnish with finely chopped peanuts and orange zest.