Ingredients (serves about fifteen)
220g caster sugar
300ml passion fruit juice
1 rounded dsp arrowroot
For the parfait, whisk the yolks until they whiten. Heat sugar and glucose to 121ºC. Pour on to whisking eggs slowly and whisk until cold. Melt gelatine and add slowly to eggs. Fold in apple purée and Calvados. Softly whip the cream and fold in. Pour into a terrine and freeze.
For the tuiles, cream the butter and sugar until pale. Gradually add egg whites and fold into flour. Stir in essence to taste, and almonds. Spread over a star-shaped template on to a Silpat mat and bake at 220ºC until golden. Remove from mat and cool.
For the compote, peel and cut the apples into 5mm dice. Heat sugar to a golden caramel, add apples and coat well. Cool and reserve.
To assemble, place a slice of parfait in centre of plate and surround with apple compote. Garnish with the tuiles, sorbet and mint.
Photo © Rob Whitrow