GRANNY SMITH APPLE AND RHUBARB SPIRAL IN A TATIN STYLE
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Thibaut Idenn
Pierre Jean Arpurt
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Spiral- 250g Green Apples
- 100g Rhubarb
- 50g Sugar
- 10ml Rhubarb juice
- 20g Butter
- 200g Rhubarb
- 20g Sugar
- 10g Butter
- 400g Flour
- 40g Yeast
- 250g Powdered sugar
- 100g Almond powder
- 250g Butter`
- 100g Egg
- 5g Salt
- 2 nos. Vanilla bean
Methods and Directions
Spiral- Cut spirals out of apples
- Cut the rhubarb with a mandolin.
- Roll up and insert toothpicks to hold the spirals in place.
- Place the sugar and the butter back on the stove.
- Caramelize the spirals
- Complete cooking in the oven at 150°C for 4 mins.
- Cut the rhubarb finely.
- Sauté the rhubarb in butter.
- Add10% of its weight in sugar.
- Mix and strain.
- Cool
- Mix the butter, icing sugar and tea.
- Add the cornstarch, flour and ground almonds .
- Add the eggs one by one.
- Bake for 12 minutes at 160°C.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 10/05/2024
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