Caramelised Apple with Ricotta Pasty Cream Recipe - Great British Chefs
Pierre Koffmann serves up a stunning dessert inspired by the produce of Sud Tirol, with ricotta-flavoured crème diplomat and caramelised apples flavoured with a local dessert wine.
Ingredients
- 500g of icing sugar
- 8g of ground ginger
- 625g of puff pastry, good quality
- 1 egg, beaten for brushing
- 100g of flaked almonds
- 250ml of whole milk
- 1 vanilla pod, split
- 3 egg yolks
- 60g of caster sugar
- 45g of flour
- 100g of ricotta
- 100g of double cream
- 125g of sugar
- 50g of honey
- 2 apples, peeled, cored and cut into 8 wedges
- 15ml of sweet wine
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