Apple Parfait with Buttermilk Foam

Apple Parfait with Buttermilk Foam

A sophisticated dessert we first tried at the Europe Hotel and Resort in Killarney, County Kerry. It’s easier than it looks, but it is a recipe for the more experienced home patisserie chef.

Serves 4

Three free-range egg yolks
50g caster sugar
250ml fresh apple juice
100ml cream, whipped
400ml buttermilk
100ml cream
50g caster sugar
Three tablespoons vanilla extract
3g agar agar
Two leaves gelatine (soak in cold water until soft just before using)
200ml cream
50ml honey
2oz dark chocolate
4 tablespoons Guinness Ice Cream (use vanilla if you can’t find it)
4 brandy snaps (optional)


1. Make the Apple Parfait: whisk the egg yolks and caster sugar in a metal bowl over a pot of simmering water using an electric whisk until you get a batter-like consistency. Mix the apple juice with the egg yolk and sugar mixture. Gently fold in the whipped cream. Pour into small ramekins and freeze.

2. To make the buttermilk foam: combine the buttermilk, the second 100ml of cream, caster sugar, 2 tbsps of the vanilla extract and agar agar. Bring to a boil. Squeeze out the gelatine and whisk it into the hot mixture. Remove from the heat and chill until ready to use.

3. Make the chocolate and honey sauce: combine the 200ml cream with the honey, dark chocolate and 1 tbsp vanilla extract in a non-stick saucepan. Place over gentle heat and stir until everything dissolves. Keep the sauce warm.

4. To serve: remove the parfait from the ramekins onto four plates. Place a neat tablespoon of Guinness ice cream on top. Top with a scoop of buttermilk foam. Finish with a drizzle of honey and chocolate sauce. Serve immediately with a brandy snap.