Ingredients
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4 croissants
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250 millilitres Cream
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150 millilitres apple juice
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1 egg
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6 Egg Yolks
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175 grams Sugar75 for pain perdu, 100 for syrup
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50 grams blackberries
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1/2 punnet blueberries
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2 red apples
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2 vanilla pod
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Apple Sorbet
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500 grams green apples
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100 grams Water
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150 grams Sugar
Directions
- In a small pot bring the cream, apple juice and scraped vanilla pods to a simmer.
- Combine the yolks and sugar and pour the hot cream onto them. Whisk together and set aside.
- Slice the croissants and the peeled apples.
- In a terrine mould, bread tin or individual moulds layer the croissants and sliced apple and after each layer saturate it with the cream mixture.
- After 6 layers or when all the croissants have been used cook the pain perdu in a bain marie in a moderate oven for 20 minutes or until a knife when stuck into it comes out clean.
- To make the syrup cook the sugar with a tablespoon of water and the blackberries until large bubbles begin to appear.
- Strain the syrup onto the blueberries and allow to cool.
Apple Sorbet
- Remove the cores from the apples and puree them with the sugar and water and strain.
- Turn in an ice-cream machine to manufacturers instruction.
To Serve
- When cool slice the pain perdu and warm in an oven for 4 minutes.
- Caramelise with a blow torch, garnish with sorbet and the syrup.
