- Posted February 28, 2013 by
Chef Bernard Loiseau likes to blend cool dishes with a warm sauce for a pleasant contrast and superior gustatory experience as he does here in this excellent apple dessert recipe. Sweet, warm and soft golden roasted apples swim in a cool and refreshing green apple sauce and finally topped with a scoop of cinnamon ice cream for an out-of-the-ordinary gourmet treat. Enjoy the taste of apples in a solid and liquid, as well as a hot and a cold state, all in one exciting dish.
For this home cooking recipe, it is important to get high-quality sweet, juicy and crunchy apples for a superior result. Chef Loiseau uses red and green apples to make this dish. He roasts the red apples in sugar and butter until they caramelize and turn a beautiful golden brown. The red apples are peeled, cored, and sliced into wedges thick enough so that they remain soft and juicy on the inside. If the apples are sliced too thin, they will be too dry inside and not good to eat.
The green apples are made into a sauce, or what the French call “coulis.” There is no need to peel or core the green apples, just slice them into quarters and extract all their juice using a food processor. If you don’t have a juicer, you can also use a blender. Use a fine strainer to extract all the juice from the pulp. It should be pure liquid without any solid particles. Lemon juice is also added to the green apple juice to increase its acidity.
The spicy cinnamon ice cream is a perfect combination to the sweet and sour apples, vanilla ice cream or other ice cream flavors are simply no match to this perfect combination. You can buy cinnamon ice cream or make it yourself. Just infuse the traditional custard base for making ice cream with cinnamon sticks to flavor it and process in the ice cream maker.
4 red apples
6 Granny Smith apples
2 pints milk
2 2/3 oz. cinnamon sticks
1/3 lbs. sugar
8 egg yolks
1/2 lb. butter
Cut 2 green apples in quarters and remove the seeds. Cook them into a compote. Place them in a cutting machine. Strain then let it cool.
Remove the stalks from the remaining green apples then cut them in quarters. Juice them. Mix with the apple compote. Juice the lemon and add them on the apple coulis. Refrigirate.
Peel the red apples then remove the pits from the core. Halve then cut each half into quarters (or as long as they’re not too thin for caramelization). Melt some butter in a pan. Spread the apples on it. Sprinkle with sugar. Then caramelize both sides for 3-4 minutes on medium high heat.
Pour the coulis on a serving dish. Arrange the apples in a circular manner on it. Top with a scoop of cinnamon ice cream. Serve cold.