INGREDIENTS

INSTRUCTIONS

Peel, core and quarter apples. Poach gently in sugar syrup for approx
10 minutes. Remove with perforated spoon and splash with calvados (to
taste).  Sabayon sauce:  Boil sugar with a little water in a saucepan
(116-117C) until a soft  ball. This takes about 20 minutes. (If it is
overheated and then  added to the egg mixture all you will get is cream
caramel.)  Whisk egg yolks in electric mixer until light and fluffy (2
minutes).  Once all the sugar is in then whisk on high for 1 minute
until the  yolks are light again  Prepare tuille paste (8 minutes):
Soften butter, beat in sugar, add white flour (carefully sieved) in a
bowl. Mix all three together and then add egg whites a quarter at a
time. Work together for several minutes until it has formed a smooth
mixture.  Spread thin circles onto a baking tray coated in silicone
paper with  either a palette knife or template. Then transfer to a hot
oven to  bake for a few minutes until lightly brown. Immediately remove
from  sheet and create required shape by using a mould. It is very
important to do this quickly as it becomes crisp very soon afterwards.
To assemble:  Fan out apple quarters by slicing each quarter and
arrange on a  plate. Take Sabayon sauce and add three parts sauce to
one part  whipped cream. Add cream right at the last minute.  Coat
apples and glaze either under a hot grill or with a blow torch.  It
gives it a lovely taste and a beautiful finish.  Make a perfect ball of
blackberry sorbet and place in prepared basket.  Place basket top
centre of plate and garnish with mint leaves and  optical sugar cane.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4286
Calories From Fat: 1413
Total Fat: 159g
Cholesterol: 2880.4mg
Sodium: 467.6mg
Potassium: 867.3mg
Carbohydrates: 638.3g
Fiber: 6.1g
Sugar: 457.6g
Protein: 84.6g