Assiette Of Apple Recipe - Great British Chefs
William Drabble's assiette of apple recipe is simply sublime. The award-winning chef creates a wondrous dish which uses the apple to make a jelly, sorbet, tarte tatin and mousse
Ingredients
- 10 eggs
- 320g of sugar
- 90g of butter
- 310g of flour
- caster sugar for dusting
- 700g of Bramley apple purée
- 4 gelatine leaves
- 4 egg yolks
- 200g of butter
- 320ml of double cream, lightly whipped
- 5 egg whites
- 200g of sugar
- 100ml of water
- 500ml of Bramley apple juice
- 500ml of Worcester apple juice
- 515ml of apple juice
- 300g of sugar
- 180ml of glucose
- 6 Cox's apples, peeled, cut into quarters and core removed
- 110g of sugar
- 110g of butter
- 500g of puff pastry
- 285ml of apple juice, skimmed
- 3 gelatine leaves
- 200ml of buttermilk
- 100g of sugar
- 100g of soft brown sugar
- 100g of butter
- 1 tsp baking powder
- 1 tsp vanilla essence
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