Apple Tatin with saffron ice cream
A dessert that plays with warm and hot to warm you up these days. The flavor of apple and saffron, along with the dessert's textures, will leave you feeling frozen, metaphorically speaking.
Preparation: 1h Cooking: 50m Recipe for 4 people.
Reinette apple
- 0.3 kg of Reineta apples
- 0.5 kg of sugar
- 0.7 kg of butter
- 0.3 kg of puff pastry
Make a caramel with the sugar and butter. Place the peeled and halved apples on top. Cover with the puff pastry.
Bake in the oven at 170º until it turns golden brown.
Saffron ice cream
- 0.0001 kg of saffron, 0.27 kg of sugar, 0.36 liters of pasteurized egg yolk, 1 liter of whole milk
Boil the milk. Mix the sugar with the egg yolks. Combine the two ingredients to form a custard. Infuse the saffron while it cools. Set aside and churn.
Mounting
On a rectangular plate, place the tatin in the middle. Place a scoop of ice cream on top.
