Pain Perdu with Apples

Portions ‐4 x 1 Cost ‐ £3.22 Prep ‐ 9 h / 15 m Cook ‐ 15 m

Pain Perdu with Caramelised Apples, Apple Puree, Apple Syrup and Cheescakre Cream.

MySousChefCraig

Ingredients

Ingredients for Custard

Ingredients for Apple Garnish

Trim the Brioche into cubes.
Cut into squares and then in half into triangles.
Put on a tray and chill in a fridge for 8 hours.
Prepare all other elements.
Soak the bread in the custard mix until absorbed. May require turning.
Remove and drain on a rack.
Clarify the butter.
Create a dry caramel with the sugar and keep it liquid.
Fry the bread in batches in the clarified butter and then coat in the caramel.
Cool on rack and allow to crisp.
Add 3 pieces of bread to the plate, the warmed Caramelised Apple, 3 dots of puree each side and the Apple slithers.
Drizzle with the syrup.
Add the Cheesecake cream and serve.

Mix the ingredients together and put in a container in the fridge until required.

Put the Bramley Apple with the Caster Sugar in a pan with water to cover the Apple. There should be plenty of water.
Bring to the boil and simmer until the Apple has broken down.
Pass through a chinois and retain all of the cooking liquid.
Bring the liquid to a boil and thicken slightly with watered Cornflour.
Pass through a strainer into a bottle.
Put the Apple into a blender and add 20ml of the Apple Syrup.
Blend well for 30 seconds. Pass and put into a bottle.
Peel 1½ of the Granny Smiths, remove the core, cut into quarters and then half again giving 12 pieces of Apple.
Add the Butter to a pan and sauté the 12 pieces for 2 minutes each side.
Add the Brown Sugar and the Apple Juice. Bring to the boil and return to a simmer.
Reduce until a nice syrup has been created keep turning the apples.
Remove from the heat.
Cut the other ½apple into 2 and remove the core.
Slice into thin slivers and coat with lime juice.

Values expressed per 100g
No nutritional info available

Vegetarian

Contains Milk

Contains Eggs

Contains Gluten