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Ingredients
- 1 med Sized apple, (per portion) Sugar syrup, half part sugar, 1 part wine and a touch of lemon
- 1 ounce Calvados
- 1 lb Sugar
- 1/2 pt Egg yolk Tuille Paste
- 8 ounce Caster sugar
- 4 ounce Butter
- 7 ounce Egg whites
- 8 ounce Flour
- 1/4 pt Whipping or possibly double cream Ready prepared blackberry sorbet
Directions
- Peel, core and quarter apples. Poach gently in sugar syrup for approx 10 min. Remove with perforated spoon and splash with calvados (to taste).
- Sabayon sauce:Boil sugar with a little water in a saucepan (116-117C) till a soft ball. This takes about 20 min. (If it is overheated and then added to the egg mix all you will get is cream caramel.)
- Whisk egg yolks in electric mixer till light and fluffy (2 min).
- Once all the sugar is in then whisk on high for 1 minute till the yolks are light again
- Prepare tuille paste (8 min):Soften butter, beat in sugar, add in white flour (carefully sieved) in a bowl. Mix all three together and then add in egg whites a quarter at a time. Work together for several min till it has formed a smooth mix.
- Spread thin circles onto a baking tray coated in silicone paper with either a palette knife or possibly template. Then transfer to a warm oven to bake for a few min till lightly brown. Immediately remove from sheet and create required shape by using a mould. It is very important to do this quickly as it becomes crisp very soon afterwards.
- To assemble:Fan out apple quarters by slicing each quarter and arrange on a plate. Take Sabayon sauce and add in three parts sauce to one part whipped cream. Add in cream right at the last minute.
- Coat apples and glaze either under a warm grill or possibly with a blow torch.
- It gives it a lovely taste and a beautiful finish.
- Make a perfect ball of blackberry sorbet and place in prepared basket.
- Place basket top centre of plate and garnish with mint leaves and optical sugar cane.
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