Vanilla Cream & Apple Compote Parfaits - cooking recipe

Ingredients

2 3/4 lbs apples, peeled, cored, cut into chunks
1/2 cup apple juice
2 tbsp lemon juice
3/4 cup sugar
2 tbsp instant vanilla pudding powder
1 2/3 cup milk
1 None vanilla pod, halved lengthways, seeds scraped out
4 None egg yolks
2 tbsp gelatin, bloomed in 1/2 cup cold water (or 8 sheets, soaked and squeezed)
1 2/3 cup heavy cream, whipped to medium peaks
None None Lemon balm or mint leaves and roasted almonds, to decorate

Preparation

Place the apples, apple juice, lemon juice and 1/4 cup sugar in a saucepan, cover, bring to a boil and simmer for 8 mins.
Mix the pudding powder with 6 tbsp water, until smooth. Remove the apples from the heat and stir in the pudding. Bring to a boil again, stirring constantly, and simmer for 1 min. Remove from the heat and allow to cool.
Place the milk, vanilla pod and seeds and a pinch of salt in a separate saucepan and bring to a boil. Remove from the heat and remove the vanilla pod.
In a bowl, beat the egg yolks and 1/2 cup sugar until creamy. Gradually beat in the vanilla milk. Place bowl over a saucepan filled with a 1/2-inch simmering water and whisk constantly until the mixture thickens. Add gelatin to the hot mixture and stir until dissolved. Allow to cool, then chill until the mixture begins to gel, stirring occasionally. Gently fold in the cream.
Spoon the apple compote into 6 glasses, reserving a little for decoration. Spoon the cream over the top. Chill for at least 2 hours. Decorate with the remaining apple, lemon balm or mint leaves and roasted almonds.