Apple Pie Parfait

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This is the dessert mash-up you’ve been waiting for, so time to make it.

Preparation time: 30 minutes
Baking time: 10 minutes
Chilling time: 6 hours to overnight
Serves 6

Ingredients
FOR THE APPLE CRUMBLE
1 cup all purpose flour
3⁄4 cup almond flour
2/3 cup confectioners’ sugar
2 cups brown sugar
1 teaspoon cinnamon
1⁄2 cup salted butter
1 1⁄2 teaspoons molasses

FOR THE APPLE FILLING
1⁄4 cup butter
1 teaspoon vanilla
1⁄2 cup sugar
1⁄4 cup brown sugar
4-5 pieces green apple
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄2 cup apple juice
1 teaspoon lemon juice
1⁄2 cup heavy cream

FOR THE WHITE CHOCOLATE MOUSSE
1 1⁄2 cups heavy cream
6 ounces white chocolate, chopped
3 pieces egg whites
2 tablespoons sugar

Procedure
1 For the apple crumble, pulse all ingredients together. Spread on cookie sheet. Bake at 350°F for 10 minutes. Take out of the oven, and stir and bake for another 4 minutes. Cool and set aside.
2 To make the apple filling, peel, core, and dice the apples. Melt butter in a pan and brown. Add vanilla, white sugar, and brown sugar. Cook until sugar melts. Add apples and cook until it caramelizes. Add apple juice, lemon juice and cream. If you want thicker sauce remove apples and continue cooking the sauce until thick.
3 For the white chocolate mousse, cook cream over medium heat. Remove from fire before it boils. Pour into white chocolate. Whisk until melted and smooth. Place in ice bath to cool or refrigerate for 6 hours or overnight. Whip chocolate mixture until fluffy. Return to refrigerator.
4 In a separate bowl, whisk egg whites and sugar until soft peaks form. Fold into the chocolate mixture. Spoon or pipe into glasses.
5 Layer glasses with crumble, mousse and apple filling. Chill before serving.

Recipe by Chef Carrie Madrid of Heny Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison and Bu Castro

This recipe was originally published in the December 2017 – January 2018 issue of Breakfast Magazine.