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Brown Butter Parfait, Fennel Caramel, Fennel Crumb And Apple And Fennel Sorbet
Recipe by Montana Hughes
Apple and fennel make the perfect pair in this scrumptious dessert.
- Steps
- Ingredients
Ingredients
Apple and Fennel Sorbet
Brown Butter Parfait
Fennel Crumb
Fennel Caramel
To Garnish
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Steps
- Prechill an ice cream machine. Preheat oven to 180°C fan forced.
- For the Brown Butter Parfait, fill a saucepan with water about 1/3 full and bring to a boil.
- Melt the butter in a small saucepan over medium heat. Once the butter is melted, whisk in the milk powder and continue to whisk until the milk solids turn golden brown and have a nutty aroma, about 3 minutes. Strain through a fine sieve then set aside to cool.
- Place the yolks and sugar into a bowl and whisk until creamy. Place the bowl over the simmering water and whisk until pale and thick. Remove from the heat.
- Whisk the cream to soft peaks. Add the brown butter solids to the yolk mix and whisk to combine. Add the whipped cream to the yolk and butter mixture and fold through gently until just combined. Pour parfait mix into the cavities of six rectangular silicon moulds (8-9cm long) and scrape away the excess. Place into the freezer until solid.
- For the Apple and Fennel Sorbet, place glucose and lemon juice into a small saucepan over a medium heat and stir until the glucose is melted. Remove from the heat and whisk in the apple and fennel juices. Cool over an ice bath and churn in an ice cream machine until frozen. Set aside in the freezer.
- For the Fennel Crumb, beat together the butter, sugar, ground fennel and salt until smooth. Add flour and mix together until just combined. Sprinkle crumb mix onto a lined baking tray. Bake for 8 minutes, stir and break up the crumb then bake until evenly golden, another 5-6 minutes. Remove from the oven and set aside to cool.
- For the Fennel Caramel, place the sugar, water, glucose and salt into a small saucepan and set over a high heat. Allow to caramelise, swirling occasionally until dark golden, about 7 minutes. Remove from the heat. Meanwhile, place the fennel juice, cream and butter into a small saucepan and warm gently. Whisk into the caramel then return the mixture to a low heat and stir until smooth. Remove from the heat.
- To serve, place a portion of parfait onto each plate and allow to thaw slightly. Add a scoop of the crumb then top with a scoop of sorbet. Drizzle with some caramel and garnish with a few fennel fronds to serve.
