Sautéed in white wine, apple jelly, vanilla Mikados
Making the sweet pie pastry mikados
- 5 1/4 ounces butter (150 g)
- 4 1/4 ounces confectioners’ sugar (120 g)
- 10 1/2 ounces cake flour (300 g)
- 1 egg
- 2 1/2 ounces powdered vanilla (10 g)
Preparing the apple jelly
- 3/4 cup lemon juice (17 cl)
- 3/4 cup apple juice (17 cl)
- 2 3/4 ounces sugar (80 g)
- 7 ounces white wine (200 g)
- 3 gelatin sheets
Preparing the garnish
- 1 pound 5 ounces Mirabelle plums (600 g)
- 2/3 cup white wine (15 cl)
- butter (SQ)
- granulated sugar (SQ)
Presentation
- confectioners’ sugar (SQ)
- 1 3/4 ounces fresh almonds (50 g)
Instructions
Step 1: Making the sweet pie pastry mikados
Cream the butter and sugar. Add the egg. Fold in the sifted flour, and last, the vanilla. Refrigerate for 1 hour.
Roll the dough into cylinders 1/20-1/10 inch (a few millimeters) in diameter, and 8 inches (20 cm) long. Leave to sit for 1 hour at room temperature.
Bake the Mikados on a Silpat mat for 10 minutes in a 302°F (150°C) convection oven. Let cool.
Step 2: Preparing the apple jelly
Soak the gelatin sheets in cold water.
Bring lemon juice, apple juice, sugar and white wine to a boil. Let cool a bit, then add the thoroughly drained gelatin sheets. Refrigerate.
Step 3: Preparing the garnish
Pit the plums without separating the two halves completely. Sauté in some butter and granulated sugar. Remove the fruit, deglaze with white wine, and reduce to a light, runny syrup.
Step 4: Presentation
Sprinkle the Mikados with confectioners’ sugar. Place the plums and their cooking juices in a shallow dessert dish. Sprinkle with fresh almonds, and garnish with apple jelly. Finish by placing the Mikados criss-cross on the plate.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
