Arlette with pressed apple terrine
Heston Blumenthal At Home, p. 315–316
Ingredients
- 550g unrefined caster sugar
- 250g unsalted butter, cubed
- 500g apple juice
- 10g pectin powder
- 12 braeburn apples, peeled and cored
- 375g apple poaching syrup (above)
- 25g unrefined caster sugar
- 5g pectin powder
- 15g lemon juice
- 200g all-butter puff pastry
- 100g icing sugar
- Seeds from ½ vanilla pod
- 5g sea salt
- 30g icing sugar
- 200g crème fraîche
- 100g whipping cream
- Rosewater, 3 drops
- 10g fennel seeds
- 10g unrefined caster sugar
- To assemble and serve
- 20g crumbled arlette pieces
- 1 granny smith apple, cut into small cubes
Capture the full recipe from the book
Open Heston Blumenthal At Home at page 315–316 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
Download on the App Store