Combine the egg yolks, the whole egg and the forest honey in a bain-marie and whisk it until it has a foamy consistency. You should heat the water in the bain-marie to about 80–82 °C. Add the grated orange zest and grappa and gently stir the mixture. Then, slowly fold in the whipped cream.
Pour the mass into a baking tin lined with clingfilm and freeze it for about 3 hours. Just before serving, bring the berries to a boil for a few minutes and add a spoonful of honey. Wash, core and quarter the apples.
Arrange the parfait on dessert plates, add the berry sauce and serve with the apples.