Serves 10
Mashed Apple and Raisins
4 green apples, peeled and diced
1 vanilla pod, seeds extracted
1/2 lemon (for juice and zest)
60g sugar
30g California dark raisins
200ml white wine
2 gelatine leaves, soaked
Calvados Cream
2 egg yolks
200ml milk
80g sugar
3 gelatine leaves, soaked
20ml Calvados liqueur
350g fresh whipped cream
Apple Compoté
3 green apples, peeled and diced
1/2 vanilla pod
100g sugar
25g California dark raisins
Wine Jelly
450ml white wine
1/2 teaspoon instant jelly powder
Baked Filo Pastry Disc
8 filo pastry sheets
200g clarified butter
20g icing sugar
Vanilla Sauce
200ml cream
200ml milk
1/2 vanilla pod
75g sugar, divided
65g egg yolks
Rum Raisin Sauce
150g California dark raisins
100g sugar
400ml water
20ml rum
Coconut Ice Cream
780ml fresh milk
350ml fresh cream
180g sugar
30g milk powder
70g glucose powder
510ml coconut milk
200g California dark raisins, soaked in 400ml rum for 1/2 day
For the Mashed Apple and Raisins:
Place all ingredients except gelatine together in medium pot, bring to a boil and then lower heat and simmer until the apple turns soft and mushy. Then add the soaked gelatine and stir until the gelatine is dissolved. Remove pot from heat and allow to cool.
For the Calvados Cream:
Beat the egg yolks, milk and sugar together over a bain marie to obtain a sabayon. Then mix in the soaked gelatine leaves. Remove bowl from heat, allow to cool, then add the Calvados liqueur and fold in the whipped cream.
For the Apple Compoté:
Place all ingredients together in medium pot and bring to a boil. Lower the heat and simmer until the apples are soft but still crunchy inside.
For the Wine Jelly:
Strain the white wine into a saucepan, gently heat and then stir in instant jelly powder until it has dissolved. Set aside.
For the Baked Filo Pastry Disc:
Place one filo pastry sheet on a greased baking tray, brush with clarified butter, then top with another filo pastry. Repeat until all the filo pastry sheets are stacked. Cut out 20 discs using an 8-cm diameter ring cutter. Dust with icing sugar and bake in oven pre-heated to 200ºC until golden brown.
For the Vanilla Sauce:
Bring the cream, milk and vanilla pod to a boil with half the sugar. Whisk the egg yolks with the remaining sugar. When the vanilla mixture is boiling, add the whisked egg yolks and sugar slowly until the liquid thickens. Then strain the mixture and cool it over an ice bath.
For the Rum Raisin Sauce:
Mix the California raisins, sugar and water in a medium pot and simmer until the raisins are soft and the liquid has been reduced by 1/3. Then remove the pot from heat and stir in the rum.
For the Coconut Ice Cream:
Heat the milk and cream together to 25ºC in a saucepan. Add sugar, milk powder and glucose and bring up to 85ºC, stirring continuously. Pour the mixture into a stainless steel bowl and cool over an ice bath. Add in coconut milk and blend using a hand blender until the mixture is smooth. Pour into an ice cream machine to freeze. Mix the marinated raisins into the frozen ice cream.
Spread the mashed apples and California raisins on the bottoms of a 6.5-cm diameter ring moulds. Then fill the moulds with the Calvados cream. Allow to set in a refrigerator.
Place the baked filo pastry in the centre of a serving plate and top with the Calvados cream. Top with apple raisin compoté and glaze with wine jelly.
Serve with vanilla sauce, rum raisin sauce, coconut ice cream and another piece of baked filo pastry on the side.