Friday 20th October 2017
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Serves 4
Preparation time: 30 minutes + chilling time
Cooking Time: 25 minutes

Ingredients
For the pressed apple:
8 apples
2 tablespoons of honey
100g butter
100g Muscovado sugar
50ml of brandy
1 teaspoon of pectin
Pinch of grated tonka beans
Pinch of ground cinnamon

For the ravioli:
The juice of 4 fresh apples - about 200ml
100g caster sugar
3.5g alginate
5g calcic
1lt cold water

For the sable:
90g unsalted butter at room temperature
50g icing sugar
50g ground almond
80g plain flour
1 pinch of salt
Pinch of finely chopped sage

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Honey roasted pressed apple, apple ravioli on sage sable

METHOD
Peel and core the apples. Cut them into thin wedges, then place them in a non-stick pan on medium heat and add the sugar, mixed with pectin, butter and spices. Cook for 3-4 minutes. Add the brandy and cook for a further 2-4 minutes. Divide the apples into 4 buttered, stainless steel rings and refrigerate until needed.

To make the sable, whip the butter and sugar. Add the almonds, flour, sage and salt and mix until smooth. Put on a floured tray and refrigerate for 1 hour.

Preheat the oven to 160C, roll the pastry and bake for 15 minutes.

To make the ravioli, blend the apple juice and sugar, add the alginate and continue to blend for 2-3 minutes.

Mix the cold water with the calcic. With the help of a deep spoon gently spoon the apple juice into the water, creating spheres. Let soak for 2-3 minutes and with a slotted spoon drain the ravioli and pass them in cold clean water.

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