Pink Lady® apple and ginger dome, with cinnamon Arlette biscuits, and fromage blanc sorbet
INGREDIENTS 2 Pink Lady apples 50g jam sugar (with added pectine) 15g grated ginger Caramel 50g sugar 15g water 1 small expresso cup of full fat crème frâiche 1 pinch of fleur de sel Arlette biscuits 1 packet of puff pastry icing sugar cinnamon To serve fromage blanc sorbet a few verbena leaves METHOD Begin with the caramel. Heat the sugar and water in a small heavy-bottomed pan until it turns a dark caramel colour. Immediately spread the caramel over the bottom of a silicon cake mould (hemisphere-shaped) or an oven-proof dish. Put the pan back on the heat and deglaze the rest of the caramel with the small cup of full-fat crème fraîche to make a sauce to accompany the dish. Wash and peel the apples. Cut them in two and remove the pips. Then cut the whole apple horizontally into thin slices. Mix the jam sugar (with pectine) and the grated ginger together. Re-build the apples as mille-feuilles, putting a thin layer of the sugar and ginger mixture between each slice. Be careful not to use too much! Put the re-constituted apples into each hemisphere and cover with aluminium foil, sealing the edges of the mould well. Cook at 150° in fan-assisted oven for around 2 hours, depending on what sort of mould you have used. Check that the apple is cooked using the tip of a knife. It should be melted and caramelized. Once out of the oven, leave to cool and then chill in the fridge overnight to ensure it comes out of the mould perfectly and smoothly. For the Arlette biscuits Roll out the puff pastry, sprinkle icing sugar and cinnamon on both sides and roll it up into a tight sausage. Chill in the fridge for two hours. Cut into 1cm slices and use a rolling pin to make each biscuit very thin, then cook them between two baking sheets at 200°C for 12 to 15 mins. They should be thin and crispy. PRESENTATION: Put an apple on a plate with a small drizzle of caramel, a quenelle of sorbet and the Arlette biscuits and decorate with verbena leaves.
INGREDIENTS 2 Pink Lady apples 50g jam sugar (with added pectine) 15g grated ginger Caramel 50g sugar 15g water 1 small expresso cup of full fat crème frâiche 1 pinch of fleur de sel Arlette biscuits 1 packet of puff pastry icing sugar cinnamon To serve fromage blanc sorbet a few verbena leaves METHOD Begin with the caramel. Heat the sugar and water in a small heavy-bottomed pan until it turns a dark caramel colour. Immediately spread the caramel over the bottom of a silicon cake mould (hemisphere-shaped) or an oven-proof dish. Put the pan back on the heat and deglaze the rest of the caramel with the small cup of full-fat crème fraîche to make a sauce to accompany the dish. Wash and peel the apples. Cut them in two and remove the pips. Then cut the whole apple horizontally into thin slices. Mix the jam sugar (with pectine) and the grated ginger together. Re-build the apples as mille-feuilles, putting a thin layer of the sugar and ginger mixture between each slice. Be careful not to use too much! Put the re-constituted apples into each hemisphere and cover with aluminium foil, sealing the edges of the mould well. Cook at 150° in fan-assisted oven for around 2 hours, depending on what sort of mould you have used. Check that the apple is cooked using the tip of a knife. It should be melted and caramelized. Once out of the oven, leave to cool and then chill in the fridge overnight to ensure it comes out of the mould perfectly and smoothly. For the Arlette biscuits Roll out the puff pastry, sprinkle icing sugar and cinnamon on both sides and roll it up into a tight sausage. Chill in the fridge for two hours. Cut into 1cm slices and use a rolling pin to make each biscuit very thin, then cook them between two baking sheets at 200°C for 12 to 15 mins. They should be thin and crispy. PRESENTATION: Put an apple on a plate with a small drizzle of caramel, a quenelle of sorbet and the Arlette biscuits and decorate with verbena leaves.