Recipe: Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream

Preparing the apple confit

1. First make the caramel. In a small saucepan, dissolve 125 g superfine sugar in the water. Bring to a boil and cook until amber-coloured caramel forms. Divide the caramel among 4 ramekins. Set aside.
2. Peel, core and slice the apples into large wedges.
3. Sauté them in butter with 70 g sugar. Cover and cook gently for 5 minutes. Set aside.
4. Divide the apples wedges evenly among the ramekins. Cook covered in a bain-marie in a 150°C oven for two hours.
5. Preheat the oven to 200°C. Roll out the puff pastry. Cut it into disks 8 cm in
   diameter (allowing one per person) and dock them with a fork. Bake for
   approximately 10 minutes.

Pistachio Cream

1. In a saucepan, bring the milk and pistachio paste to a boil.
2. In a bowl, beat the egg yolks with 50 g of sugar until pale, then add in the boiling milk mixture while whisking vigorously.
3. Return the mixture to the saucepan and continue to cook, stirring continuously with a wooden spoon;
4. Strain the mixture through a fine sieve and let cool.

Filling

1. Preheat the oven to 140°C.
2. Peel and core the two apples. Using a mandolin, cut 15 or so slices 2 to 3 mm thick.
3. Arrange the slices on a baking sheet. Brush them with butter and sprinkle with sugar.
4. Bake in the oven for about 20 minutes, opening the oven door once in a while to allow the steam to escape.
5. Remove and set aside at room temperature.

Presentation

1. Ten minutes before serving, place the ramekins into a bain-marie.
2. Divide the dried apple slices and the pistachio cream among the plates.
3. Unmold the ramekins of apple confit onto the disks of puff pastry.
4. Arrange the little “tarts” in the centre of the plates.
5. Serve the vanilla ice cream on the side.