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Sarah Todd's Apple Crumble with Chai Parfait
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Sarah Todd's Apple Crumble with Chai Parfait

Preparation 20 mins
Cook 30 mins
Serves  4


  • 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


  • 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


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.


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