Cider jelly and French toast
Preparing the baked square apples
- 6 Golden Delicious or Fuji apples
- 1 3/4 ounces granulated sugar (50 g)
- 1 3/4 ounces butter (50 g)
Making the cider jelly
- 3/4 cup apple juice (17 cl)
- 12 1/2 fluid ounces dry apple cider (37 cl)
- 2 3/4 ounces granulated sugar (80 g)
- 3 gelatin sheets
Preparing the French toast
- 6 slices of stale rustic bread, 3/4 inch thick (2 cm)
- 1 quart whole milk (1 liter)
- 2 2/3 ounces granulated sugar (75 g)
- 4 eggs
- a pinch of table salt
- butter (SQ)
Making the vanilla ice cream
Instructions
Step 1: Preparing the baked square apples
Wash the apples. Lightly score the skin on all sides to prevent them from splitting during baking.
Grease a baking dish and place the apples in it. Mix butter and sugar, and use to fill in the spaces between the apples. Add a little water. Cover the dish and bake in a 302°F (150°C) oven until the apples are tender but still retain their original shape. As soon as the apples come out of the oven, shape into cubes using a spatula or square molds. Set aside.
Step 2: Making the cider jelly
Soak the gelatin sheets in cold water. Bring the apple juice and sugar to a boil. Let cool a little, then add the drained gelatin sheets. Mix. Fold in the cider. Refrigerate.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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