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CLOVIS KHOURY

Maison Clovis — France

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Apple & Quince from Monts du Lyonnais with Damask Rose

Apple & Quince from Monts du Lyonnais with Damask Rose

  • 前菜
    4 PERS
  • 所要時間
    75 MIN
  • 準備時間
    45 MIN
  • 調理時間
    30 MIN

材料

APPLES & QUINCE
2 Golden Delicious apples
2 Granny Smith apples
1 quince
½ lemon
50g caster sugar
20g soft butter
10ml hot water
100ml late harvest gewurztraminer


LIGHT ROSE CREAM
125g fromage blanc
70g liquid cream 35%
35g rose water
25g powdered sugar
1 drop of Damask rose essential oil


KADAIF SHELL
100g angel hair kadaif
50g soft butter
20g powdered sugar


MERINGUE WITH ROSE PETALS
2 dried Damask roses
2 egg whites
120g caster sugar
1g red food colouring

レシピの開発

1. APPLES & QUINCE
Peel the golden apples, cut them in half and remove the seeds. In a small saucepan, create a caramel with 30g of sugar over low heat it takes on a brown colour. Then, add 10ml of hot water and the 20g of soft butter and cook until it becomes glossy. Place the four apple halves in the caramel, drizzle with the butter and bake in the oven at 160°C for 30 mins. Peel the quince and quarter it, remove the seeds and cut into thin slices with a mandolin, then toss in the 100ml of gewurztraminer. Set aside. Juice the two green apples in a centrifuge with the juice of half a lemon. Set aside.

 

2. LIGHT ROSE CREAM
Whisk the fromage blanc with the liquid cream, water, essential oil of Damask rose and the powdered sugar. Pour the mixture into a siphon, add the gas cartridge and chill for at least four hours before serving.


3. KADAIF SHELL
Wrap some dried beans or baking beads in aluminium foil in a spherical shape. Place the angel hair Kadaif in a bowl, drizzle with 50g hot butter and sprinkle with powdered sugar. Form semi-spheres from the Kadaif nests, then block themwith beans and roll in aluminium foil. Bake in the oven at 180°C for 8 mins, then remove the beans and bake for a further 12 mins or so until caramelised and golden brown.


4. MERINGUE WITH ROSE PETALS
Combine all the ingredients in the bowl of a mixer using a whisk attachment and cook in a bain-marie, whisking constantly to bring the mixture up to 45/50°C. Remove from the bain-marie and mix with the mixer at high speed until the mixture is cold. Spread the meringue onto a non-stick baking sheet to a thickness of 1mm. Bake and dry in an open oven at 80°C for 45 mins. Mix all ingredients in a stand mixer (use butter at room temperature) until a smooth, homogenous mix is achieved. Extend over flower moulds, Bake at 165°C for 4 mins.


FINISHING & SERVING INSTRUCTIONS
In a shallow dish, place the kadaif shell on a dab of rose cream to anchor it, then fill the shell with the cream. Mould the four apple halves into the half spheres to give them the same shape as the kadaif. Unmould and place on the shell filled with rose cream. Dress the apple with the candied quince petals. Add the Granny Smith apple juice and the rose petal meringue and serve immediately.

Krug Grande Cuvée
171ème Édition

La rose de Damas est douce et puissante. Elle a 35 millions d’années, et les Grecs et Égyptiens de l’Antiquité connaissaient ses bienfaits.

Clovis Khoury

Maison Clovis

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C’est le bouquet ! En 2024, La Maison Krug célèbre l’élégance délicate, la diversité exquise et le potentiel inégalé des fleurs comestibles.

クリュッグ シェフ

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Krug Grande Cuvée
Krug Grande Cuvée
 
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