Fennel seeds and fennel cress add a mild aniseed flavour to this grown-up dessert of Calvados parfait, caramelised apples and maple tuile.
Equipment and preparation: you will need four x 5cm/2in diameter, 5cm/2in tall pastry rings (alternatively use four dariole moulds), each lined with acetate, parisienne scoop (a melon baller), two baking trays lined with silicone mats and a 5cm/2in pastry cutter.
1 punnet of fresh blackberries
For the Calvados parfait, add the sugar and a splash of water to a pan and heat to 121C/250F.
Place the egg yolks into a free-standing mixer and whisk for one minute.
Slowly pour the sugar over the egg yolks and continue to whisk until cold.
Whisk the double cream in a bowl until soft peaks form when the whisk is removed, adding some Calvados to taste. Fold this mixture through the eggs to make the parfait.
Toast the fennel seeds in a dry frying pan until they start to release their flavour. Add two teaspoons of sugar, mix together and cook until caramelised. Allow to cool before folding the seeds through the parfait.
Place the mixture in 4 x 5cm/2in diameter, 5cm/2in tall pastry rings lined with acetate. Place in the freezer to set. Alternatively place into four dariole moulds.
For the caramelised apples, peel the apples. Using a parisienne scoop, scoop out 12 balls of apple (three balls per portion).
Make a dry caramel with the sugar, by putting the sugar into a pan and heating until melted and then continue to cook until amber in colour.
Add the apple balls and the butter and cook until the apples are soft. Remove from the heat and leave the apples to cool in the caramel. Lay some fennel cress on top to serve.
For the maple tuile, preheat the oven to 180C/350F/Gas 4. Cut neat, even circles out from the brick pastry with a 5cm/2in pastry cutter. Brush both sides with maple syrup.
Place the pastry between two baking trays lined with silicone mats and bake in the preheated oven for 10 minutes or until golden-brown.
To serve, remove the parfait from the freezer a few minutes before you want to serve. Gently push the parfait out from the acetate onto a plate. Repeat with each parfait. Place the caramelised apples around the outside of the parfait. Top with a maple tuile and garnish with blackberries.
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