Calvados Parfait, Caramelised Apples, Blackberry and Fennel

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g/3½oz caster sugar
• 4 free-range eggs
• 450ml/16fl oz double cream
• 2 tbsp Calvados
• 1 tsp fennel seeds
• 2 tsp caster sugar
• 2 braeburn apples
• 50g/1¾oz caster sugar
• 25g/1oz unsalted butter
• 25g/1oz fennel
• 1 sheet brick pastry
• 100g/3½oz maple syrup
• 1 punnet of fresh blackberries

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the fennel seeds in a dry pan over medium heat for 1 minute, then crush them lightly. Set aside.

2. Set a heatproof bowl over a pan of barely simmering water. Whisk the eggs with the 100g caster sugar until pale, then keep whisking over the heat until the mixture reaches 160°F (71°C) and thickens.

3. Remove the bowl from the heat and whisk until cool. Whip the double cream to soft peaks, then fold it into the egg mixture with the Calvados and crushed fennel seeds.

4. Pour the parfait mixture into a loaf tin or freezer-safe container lined with cling film. Freeze for at least 6 hours until firm.

5. Heat the oven to 350°F (180°C). Brush the brick pastry sheet with half the melted butter, cut it into shards, and bake on a lined tray for 5 to 7 minutes until golden. Cool.

6. Peel, core and slice the braeburn apples. Melt the remaining butter in a frying pan, add the 50g caster sugar and cook until golden, then add the apples and half the maple syrup. Cook 5 to 8 minutes until caramelised and tender.

7. Thinly slice the 25g fennel. Cook it in a little butter from the pan for 2 to 3 minutes until just softened.

8. Warm the blackberries in a small pan with the 2 tsp caster sugar and the remaining maple syrup for 3 to 4 minutes until glossy and softened.

9. Scoop or slice the parfait and serve with the caramelised apples, blackberries, fennel and pastry shards.