INGREDIENTS

INSTRUCTIONS

FOR THE PASTRY CREAM
FOR THE CHOCOLATE SAUCE
FOR THE BUTTERED APPLES
FOR THE PRALINE
Preheat the oven to 220c/425f.
1 Cut out 2 x 10cm/4" squares, place on a baking sheet and bake in the oven
for 10-12 minutes until risen and golden.
2 In a medium saucepan boil 1/2 pint milk and 1/4 pint cream. Add a few
drops of vanilla essence to the mixture.
3 In a bowl combine the yolks, caster sugar and cornflour. Whisk in the hot
milk and cream, return to the pan, stir continuously and allow to thicken.
4 Stir in a few drops of Benedictine and then allow to cool. Heat 1/4 pint
double cream with 2 tbsp milk, orange zest and the chocolate.
5 Poach the lychees in 2fl oz water, 1 tbsp sugar and a few drops of
Benedictine liqueur. Use the poaching liquor to thin down the pastry cream
if necessary. Fry the apples in the butter and sugar until caramelising.
6 Melt the remaining sugar in a pan until it forms caramel. Stir in the
nuts, pour the mixture onto oiled foil and allow to cool and set.
7 When cooled, blend the mixture into a fine powder. Scatter the powder
onto a piece of baking parchment and place back in the oven until remelted.
Allow to cool again.
8 To serve, decorate the plate with icing sugar. Put the pastry cream
inside the pastry, and top with the chocolate sauce and apples. Scatter the
lychees around the plate, and finish with the sheet praline.
Converted by MC_Buster.
Per serving: 775 Calories (kcal); 46g Total Fat; (51% calories from fat);
19g Protein; 78g Carbohydrate; 730mg Cholesterol; 365mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 8 Fat; 1
Other Carbohydrates
Converted by MM_Buster v2.0n.

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