Sugar Apple Parfait
- 1 large sugar apple
- 300ml ctn pouring cream
- 1 teaspoon vanilla bean paste
- 2 teaspoons brown sugar
- 4 Stem Ginger Cookies, crumbled
Cut the sugar apple into quarters. Scoop out flesh and place in a bowl. Discard skin. Remove and discard seeds.
Beat the cream and vanilla in a medium bowl until soft peaks form.
Divide one-third of the custard apple among four 185ml (3/4-cup) capacity serving glasses. Top with half the cream mixture. Sprinkle with half the sugar and half the biscuit. Repeat with another one-third of the custard apple, remaining cream mixture and sugar. Top with three-quarters of the remaining biscuit. Top with remaining custard apple and biscuit.