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