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Sugar, semi-salted butter and caramel…


Ingredients:4 people
  • country bread
    1
  • clarified butter
    50 g
  • olive oil
    50g
  • Green apple granita:green apples
    600 g
  • sugar
    240 g
  • lemon juice
    120 g
  • grated lemon
    1/2 zest
  • old dark rum
    60 g
  • Cream caramel with semi-salted butter:egg yolks
    2
  • thick cream
    150 g
  • caramel at 80° brix
    125 g
  • hazelnut butter
    40 g
  • salt
    2 g
  • soaked and pressed gelatin (i.e. 9 g)
    4/5 sheets
  • cottage cheese
    40 g
  • egg whites
    2
  • green apple ( granny smith ) julienned
    1
  • mint


Preparation:


    Difficulty:[usr 5]

    Preparation:

    Slice the country bread into thin slices and place them between 2 sheets of silpat with the clarified butter and olive oil. Color in an oven at 160°C.

    Green apple granita:

    Cut the apples into very small dice, add the remaining ingredients and set in the cell, stirring regularly.

    Semi-salted butter caramel cream:

    Mix the egg yolks with the cream, caramel, hazelnut butter, salt and melted gelatin. Incorporate the fromage blanc and the whipped egg whites, thickened with the sugar, set aside in the cold. At the moment "break" the foam by whisking for a few seconds to obtain a cream.

    Finish and layout:

    In a plate, assemble:semi-salted butter caramel cream, slice of bread, semi-salted butter caramel cream, slice of bread, semi-salted butter caramel cream and slice of bread. Place a scoop of green apple granita on top, then a julienne of green apple.

    Decoration:mint leaves.

    Sugar, semi-salted butter and caramel…

    Source:A recipe by Alexandre Bourdas (Thuriès Gastronomie Magazine)