Apple Sablée With Pine Nuts And Sherry Ice Cream And Orange Blossom-scented Cream Sauce

Ingredients

Ingredients For the ice cream
  • 185ml/6½fl oz dry oloroso sherry

  • 250g/8¾oz caster sugar

  • 9 free-range egg yolks

  • 2 gelatine sheets

  • 250ml/8¾fl oz double cream

For the sablée
  • 160g/5½oz plain flour

  • pinch salt

  • large pinch baking powder

  • 70g/2½oz sugar

  • 125g/4½oz butter, chilled, cut into cubes

  • 3 free-range egg yolks

  • 75g/2½oz chopped peanuts

For the filling
  • 1kg/2lb 3¼oz Granny Smith apples

  • 300g/10½oz caster sugar

  • 3-4 tbsp pine nuts

For the orange blossom cream
  • 250ml/8¾fl oz double cream

  • orange blossom water, to taste

To serve
  • pomegranate seeds

Description

Recipe Uses 185ml/6½fl Oz Dry Oloroso Sherry, 250g/8¾oz Caster Sugar, 9 Free-range Egg Yolks, 2 Gelatine Sheets, 250ml/8¾fl Oz Double Cream,...

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