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VANILLA AND APPLE PAIN PERDU, APPLE SORBET AND BLUEBERRY COMPOTE

VANILLA AND APPLE PAIN PERDU, APPLE SORBET AND BLUEBERRY COMPOTE

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Ingredients

Adjust Servings:
4 croissants
250 millilitres Cream
150 millilitres apple juice
1 egg
6 Egg Yolks
175 grams Sugar 75 for pain perdu, 100 for syrup
50 grams blackberries
1/2 punnet blueberries
2 red apples
2 vanilla pod
Apple Sorbet
500 grams green apples
100 grams Water
150 grams Sugar
  • Serves 6
  • Medium

Ingredients

  • Apple Sorbet

Directions

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  1. In a small pot bring the cream, apple juice and scraped vanilla pods to a simmer.
  2. Combine the yolks and sugar and pour the hot cream onto them. Whisk together and set aside.
  3. Slice the croissants and the peeled apples.
  4. In a terrine mould, bread tin or individual moulds layer the croissants and sliced apple and after each layer saturate it with the cream mixture.
  5. After 6 layers or when all the croissants have been used cook the pain perdu in a bain marie in a moderate oven for 20 minutes or until a knife when stuck into it comes out clean.
  6. To make the syrup cook the sugar with a tablespoon of water and the blackberries until large bubbles begin to appear.
  7. Strain the syrup onto the blueberries and allow to cool.

Apple Sorbet

  1. Remove the cores from the apples and puree them with the sugar and water and strain.
  2. Turn in an ice-cream machine to manufacturers instruction.

To Serve

  1. When cool slice the pain perdu and warm in an oven for 4 minutes.
  2. Caramelise with a blow torch, garnish with sorbet and the syrup.

 

Peter Sheppard

Peter Sheppard was born in Oxford, England and moved to Australia with his parents when he was 11. Peter knew from an early age that he wanted to be a chef, admiring in particular Raymond Blanc and his famous Le Manoir Aux Quait Saisons located just outside Oxford.

Peter trained under Liam Tomlin at top Sydney restaurant, Banc, before leaving Banc in December 2002 to open Reflections Waterfront Restaurant in Huskisson, on the NSW South Coast.

Peter opened Caveau in May 2004 with his wife Nicola and only one assistant in the kitchen. Now, many years and many accolades later, Peter has a much larger and stronger team, but still the same passion for beautiful ingredients, carefully crafted food and top notch service that makes dining at Caveau the wonderful fine-dining experience that it is.

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