recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Warm Boskoop Terrine and Caramel Sauce with Salted Butter

recette de cuisine francaise, Recipe: Warm Boskoop Terrine and Caramel Sauce with Salted Butter

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Preparation : 30 minutes  recette gastronomique - recette de cuisine française  Cooking Time : 1 hour 15 minutes
1 kg (35.3 oz.) Boskoop apples
50 cl (16.6 fl. oz.) milk
150 g (5.3 oz.) sugar
200 g (7.06 oz.) flour
6 eggs
1 knob of butter
Caramel made from salted butter
330 g (11.6 oz.) sugar
10 cl (3.2 fl. oz.) milk
10 cl (3.2 fl. oz.) fresh single cream
165 g (5.82 oz.) salted butter
Decoration
Red and Green Apples
½ lemon
Strawberries.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 potato peeler, 1 vegetable slicer, 1 stainless steel bowl, 1 whisk, 1 stainless steel tray, 1 slicer, 1 chopping board, 2 saucepans, 1 glass jar.


Preparation

recette gastronomique - recette de cuisine française  Peel the apples, cut them into quarters and roughly grate them using the vegetable slicer. Beat together the warm milk, sugar, flour and whole eggs. Mix with the apples.
Cover a rectangular tray with buttered cooking paper and pour the apple mixture into it. Cook for 1 hour 15 minutes at 160°. Leave to stand till warm and cut into squares.

recette gastronomique - recette de cuisine française  Caramelize the sugar until it becomes light golden brown. Deglaze with the milk and cream brought to the boil, taking care not to splash it. Leave till warm and mix with the salted butter. Store in a glass jar.

recette gastronomique - recette de cuisine française  Decorate with small cubes of unpeeled apple (rub lemon into them to prevent oxidation) and spread out ½ of the strawberries in a fan shape.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My tip: The apple terrine may be prepared ahead of time on condition that it is left to cool till warm before serving. The caramel may be made well in advance.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011