Ingredients
Panna Cotta
- 250 ml (1 cup) milk
- 60 g (2 oz) sugar
- 2 sheets gelatin
- 60 ml (1/4 cup) Pommeau d'Or aperitif cider
Crumble
- 30 g (1 oz) brown sugar
- 30 g (1 oz) sugar
- 60 g (2 oz) buckwheat flour
- 30 g (1 oz) 5-grain oatmeal
- A pinch of salt
- 60 g (2 oz) butter
Trim
- 60 g (2 oz) butter
- 15 ml (1 tablespoon) brown sugar
- 2 Empire apples, unpeeled, diced
Buckwheat tiles
- 30 g (1 oz) butter
- 60 g (2 oz) sugar
- 110 g (1/4 lb) buckwheat flour
- 4 egg whites
Apple caramel
- 80 ml (1/3 cup) water
- 250 g (1/2 lb) sugar
- 1 330 ml can apple juice concentrate, frozen
- 60 g (2 oz) butter
Preparation
- Preheat oven to 175°C (350°F).
- To make the panna cotta, bring the milk and sugar to the boil. Add the gelatine leaves, previously softened in cold water. Stirring rigorously, add the cider and mix well. Chill for 4 hours.
- Mix all crumble ingredients in a bowl. Spread on a baking sheet and bake for 15 minutes.
- To prepare the filling, melt the butter and brown sugar in a frying pan and cook the apples until tender.
- Increase oven temperature to 190°C (375°F).
- Mix all the ingredients for the buckwheat tiles to obtain a pancake batter texture. Using a pastry bag, spread a thin layer of dough on a cookie sheet and bake for 2 to 4 minutes, until golden around the edges. Cut into straight sides, shape into curved tiles and set aside.
- To make the apple caramel, bring the water and sugar to the boil and add the apple juice. Reduce to a fine caramel texture. Whisk in the butter and leave to cool.
- Place a tile on each plate and place the panna cotta in the center. Cover with diced apple filling. Sprinkle with crumble. Pour the caramel around the panna cotta.
This recipe was created by Chef Denis Paquin of the École Hôtelière de Montréal.