Mirlitons Dainty Apple Sponges |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe from my favourite restaurant- The Brasserie by Philippe Mouchel at Crown Casino, Melbourne. This is a recipe Mouchel has made over many years, and is from his time as an apprentice chef in Normandy, France. Read more . apologies for the quality of the photo- I'll try to get a better one... Enjoy... Ingredients:
apple compote |
2 granny smith apples, peeled, cored and cubed |
50g caster sugar |
50g butter (i use 25g, and it works fine...) |
10g fresh ginger cut into matchsticks |
1 tbs water |
egg mixture |
3 eggs |
160ml double cream |
50g almond meal |
100g caster sugar |
icing sugar |
to serve |
creme fraiche |
icing sugar |
roasted pistachios |
Directions:
1. Place cubed apples in heavy bottomed saucepan with other ingredients listed in the compote section
2. Cook gently, covered, until apples are soft but not falling apart- add more water if needed, a little at a time
3. In stainless steel bowl, mix eggs, cream, almond meal, caster sugar
4. Take 4 buttered china cups (or buttered muffin tins or dariole moulds) and place 1 /4 apple compote in each
5. Top with enough egg mixture to come to about 2 cm below the rim of the cup
6. Sprinkle each with icing sugar and bake in 170degC oven for 30 mins
7. Invert and remove from cups carefully, and serve with creme fraiche and roasted pistachios
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