Serves 8

For the parfait

15g fresh ginger, peeled and finely chopped

250g caster sugar

3 large free-range eggs, separated

280ml double cream

½ tsp vanilla essence

For the spiced apple

6 cox’s apples

60g unsalted butter

80g caster sugar

½ tsp chinese five spice

For the raspberry purée

50g caster sugar

50ml water

2 punnets of raspberries

Juice of ½ a lemon

First, make the parfait. Line a 25cm x 10cm terrine mould with clingfilm (you will find this easier if you put a few drops of cold water in the bottom of the mould to help the clingfilm stick, and make sure your hands are dry).

Using a pestle and mortar, rub the chopped ginger with 50g of the caster sugar until a paste is formed. Set to one side.

In one bowl, add 100g of the sugar to the egg yolks and whisk until the mixture becomes light. Set to one side.

In a separate bowl, beat the cream until it becomes thick and is just trailing off your whisk, but be careful not to overwhip it. Set to one side.

In a third bowl, whip the egg whites until soft peaks form. While still whipping, slowly sprinkle in the remaining caster sugar until the whites become firm. Set to one side.

Add the ginger paste and vanilla to the egg-yolk mixture. Gently fold the cream into this, then gently fold the whites in, too. Put into the terrine mould and leave in the freezer for at least 4 hours.

Now make the spiced apple. Slice the apples into ½cm thick batons, then melt the butter in a frying pan until foaming, and add the sugar. Shake the pan to allow some of the sugar to mix with the butter and cook on a low heat until a golden caramel forms (you will need to shake the pan every 30 seconds or so). Add the apple and sprinkle over the five spice. Cook for 2 minutes, remove from the heat and pour onto a metal tray or plate.

To make the raspberry purée (you can do this in advance and keep it in the fridge), put the sugar and water in a pan and gently bring to the boil to make a syrup. Once boiled, remove from the heat and leave to cool. Wash the raspberries and blend with the syrup and lemon juice. Pass the purée through a fine-mesh sieve and leave until serving.

Preheat the oven to 160C/325F/Gas Mark 3 and warm the spiced apple for a few minutes. Slice the parfait into 8, divide between the plates and top with the apple. Decorate with some raspberry purée, either in a pool to one side or make patterns on the plate with a squeeze bottle.

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