Step 2

Preheat oven to 180°C fan forced.

Step 3

For the Orange and Brown Sugar Parfait, place eggs and yolks, sugar, orange zest and salt in a bowl and set over a saucepan of simmering water. Whisk until mixture is thick and at ribbon stage. Remove from the heat and continue whisking until mixture cools a little.

Step 4

Whip cream to soft peaks then fold through the egg mixture. Divide amongst 8 x 7cm diameter silicone dome moulds, then place in freezer for 2 hours or until solid.

Step 5

For the Stewed Apple, peel, core and dice the apples into 1cm cubes and place into a medium saucepan with the sugar. Set over medium heat and cook, stirring, until the apples start to soften.

Step 6

Add balsamic vinegar and cook until the liquid has almost evaporated. Add the orange juice and salt.

Step 7

Reduce heat to low and simmer, stirring occasionally, until the apples are soft, around 15 minutes. Remove from heat and set aside.

Step 8

For the Crumble, line 2 baking trays with baking paper.

Step 9

Place caster sugar into a pan and cook over low heat until caramelised and amber in colour. Remove from heat then add the Rice Bubbles. Stir until evenly coated, then transfer to a lined tray to cool. Once cool, break up with a rolling pin and place into an airtight container with the Cornflakes.

Step 10

Meanwhile, place flour, butter, brown sugar, salt and spices into a bowl and mix with fingertips until combined. Place onto a lined baking tray and bake in oven until crispy and caramelised, about 10 minutes. Remove from oven and add to caramelised rice bubbles and cornflakes. Mix together and set aside.

Step 11

Unmould the parfaits onto serving plates and allow to thaw.

Step 12

For the Caramel Sauce, place sugar into a medium saucepan and place over low heat. Allow sugar to caramelise to a deep amber. Carefully add the cream and whisk until combined. Remove from heat and add butter, vanilla, balsamic vinegar and salt, to taste. Whisk until smooth, then set aside.

Step 13

To serve, spoon stewed apple onto plates alongside the parfaits. Top with some crumble. Drizzle with caramel sauce and garnish with finely chopped peanuts and orange zest.