Dessert all apples, saffron jelly
This gourmet dessert all apples, saffron jelly is a recipe of chef Philippe Mille.
- 6 Golden apple
- 3 Apple fuji
- 1 bouquet Mint
- 1 C. soup Acacia honey
- 1,5 g Jelly
- 6 pistils Safran
- Start this all-apple dessert recipe by preparing the saffron jelly. Go to the juicer 2 golden and 1 fuji to get 40 cl of juice. Mix with the agar-agar. Let take 2 min, then spread this jelly in 4 plates.
- Prepare the melting apples. Peel and cut 4 golden quarters. In a frying pan, heat the honey, add the saffron, the apples and let them come back for 5 minutes until they are tender. Divide them into 4 cookie cutters, and tamp them well. Sprinkle with chopped mint, sprinkle with juice and put 1 hour in the refrigerator.
- Prepare the fan. Avoid 2 fuji apples without peeling them. Cut them in two in the direction of the height, then cut each half in very thin slats. Stack these slices and place them on the work surface, flat, flesh side. Place a toothpick horizontally on one third of the slices. Delicately rotate the slices into a fan and place on the baked apple circles.
- Suggestion: for even more greed, you can accompany this dessert with a cake with honey, saffron, cinnamon or tonka bean.