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apple apples butter vanilla sugar orange juice egg egg yolk heavy cream walnuts walnut halves cointreau apple bread crust apple orange juice orange zest Ricotta cashew crushed cinnamon powder apple cream cheese eggs coriander chopped butter cheese apple cream cheese
Viewed: 33 - Published at: a year agoIngredients
- apple mousseline, recipe adapted from "Larousse Gastonomique"
- 3 apples medium dessert, peeled and cored
- 1 tablespoon butter
- 1 tablespoon vanilla sugar
- 6 3/4 tablespoons orange juice
- 1 egg
- 1 egg yolk
- 2 11/16 tablespoons heavy cream
- 1 teaspoon walnuts crushed
- 2 walnut halves
- 1 teaspoon cointreau
- apple
- toast
- 2 slices bread crust removed
- 1/2 Granny Smith apple peeled and cored
- 6 3/4 tablespoons orange juice
- 1 teaspoon orange zest
- 1/4 cup ricotta
- 2 teaspoons cashew crushed
- 1/2 teaspoon cinnamon powder
- apple
- cream cheese
- 2 eggs separated
- 1 tablespoon coriander chopped
- 1 tablespoon butter
- 3 9/16 tablespoons cheese Maasdam, grated
- 1/2 Granny Smith apple peeled and cored
- 3 7/16 tablespoons cream cheese room temperature
Method
- For the apple mousseline, preheat the oven to 180C. Grease two 1-cup capacity round moulds. Dice 2 1/2 of your apples and slice the remaining half. Heat butter in a pan, add vanilla sugar and diced apples and stew them until soft. Allow to cool slightly. Poach slices of apple in orange juice until just soft and arrange them at the bottom of prepared moulds. Blend stewed apples with cream, egg and yolk, mix in crushed walnuts and divide the mixture between the moulds. Put into the oven and bake for 35 - 40 minutes.
- For the apple toast, put the slices of bread in the oven (next to your moulds) for 10 minutes, turning them once during cooking time. Bring the liquid in which you poached your apples for the mousseline to a simmer, together with the remaining orange juice. Stir in the orange zest and cinnamon. Cut the half of your Granny Smith apple into slices and poach them in the mixture until soft. Combine ricotta with crushed cashew nuts, spread the mixture over the toasted bread slices and arrange the poached slices of apple on top. Return to the oven for 5 more minutes.
- For souffle - omelette, beat egg yolks till light and pale, stir in the coriander. In a separate bowl, beat egg whites till stiff picks, and fold them gently into the yolks. Heat butter in a pan over medium heat, spread the egg mixture, sprinkle with Maasdam, reduce heat to low and cook, covered, for a few minutes. Flip your omelette and cook on the other side for 1 more minute. For the filling, grate the half of your Granny Smith apple and mix it with cream cheese. Arrange it over your cooked omelette, roll it and cut into pieces.
- To serve, run a sharp knife around the edges of the mouselline and flip it onto the plate; put a walnut half on top. Place a toast and a piece of a souffle-omelette on the side. Reduce the poaching liquid over high heat, stir in Cointreau and pour the sauce around the mousseline.
