Try this lovely crumble served with apple sorbet from Gerard Virolle, head chef and co-owner of Gautheir Restaurant in London.
Ingredients
For the apple slices:
- 1 eating apple, preferably Granny Smith
For the apple granita:
- 50 g1¾ oz caster sugar
- 150 ml5¼ fl oz apple juice
For the crumble mix:
- 50 g1¾ oz unsalted butter, melted
- 50 g1¾ oz ground almonds
- 50 g1¾ oz plain flour
- 50 g1¾ oz caster sugar
For the apple compote:
- 2 cooking apples, preferably Bramley
- 40 g1½ oz caster sugar
- 1 cinnamon stick
- Juice of 1 lemon
- 1 tbsp apple liqueur, preferably Calvados
For the sugared apples:
- 4 eating apples, preferably Granny Smith
- 150 g5¼ oz isomalt sugar
For the ginger cream tuiles:
- 4 sheets of filo pastry
- 150 g5¼ oz unsalted butter, melted
- 150 g5¼ oz icing sugar
For the ginger cream:
- 200 ml7 fl oz whipping cream
- 25 g1 oz fresh stem ginger, peeled
- 5 small egg yolks
- 40 g1½ oz caster sugar
Method: How to make Apple crumble with ginger cream tuiles
For the apple slices:
Preheat the oven to its lowest setting. Peel the apple, cut into thin slices with a mandoline and transfer to a baking sheet. Dry the apple in the oven for about 1 hour. Remove from the oven and increase the temperature to 180C/Gas 4.
To make the apple granita:
Put the sugar into a pan with 150ml of water and heat until the sugar has dissolved. Place in the fridge for about 10 minutes to chill and then add the apple juice. Pour a very thin layer into a baking tin and place in the freezer.
For the crumble mix:
Put all the ingredients in a bowl, mix together to a breadcrumb consistency and then spread across a baking sheet. Dry in the oven for 15–20 minutes, then remove and set aside to cool. Keep the oven switched on.
To make the apple compote:
Peel, core and slice the apples and put the slices into a pan with the remaining ingredients and cook on a low heat for about 30 minutes. Transfer the apples to a bowl, discard the cinnamon stick, and blitz with a hand-held blender until smooth.
For the sugared apples:
Peel and core the apples and roll in the isomalt. Put them into a microwave-proof bowl and cook in the microwave on high for 4 minutes. Set aside.
To make the ginger cream tuiles:
Cut each filo pastry sheet into a 7cm square and brush it with melted butter. Roll each pastry square carefully around a 1.5cm-diameter metal tube, such as an ovenproof utensil handle, and cook in the oven for about 2 minutes until golden. Remove from the oven and slide off the tubes, then place on a wire rack and sprinkle with the icing sugar.
For the ginger cream:
Bring the cream to the boil in a pan. Immediately remove it from the heat and then add the ginger and leave to infuse in the hot cream for about 5 minutes. Mix together the egg yolks and sugar and pass through a sieve, then combine with the ginger-infused cream. Place the bowl over a pan of simmering water for about 5 minutes, stirring occasionally, until the mixture is thick enough to coat the back of a spoon. Pass the ginger cream through a sieve once more and transfer to a piping bag fitted with a narrow nozzle.
To serve:
Make a pool of the apple compote to one side of each large plate. Break the cooled crumble mixture into pieces, roll the sugared apples in it and stand them on the compote. Fill the filo pastry tubes with the ginger cream and lay on the plates, balanced against the apple crumble and with an apple slice at each end. Remove the apple granita from the freezer and scrape and crush it with a fork, then press into small moulds and turn out onto the plates.
