Compressed Apple Terrine

Compressed apple terrine with butter and calvados, served with vanilla ice cream and salted caramel sauce.

Raymond Blanc

Ingredients

• 3 tablespoons of melted unsalted butter
• 22ml (1 1/2 tablespoons) Calvados (apple brandy)
• 1.5 kg (about 8-10) apples
  • Cox’s Orange Pippin or Braeburn
  • Peeled, cored and sliced – 1 to 1&1/2 mm thick on a mandolin
• 300g puff pastry

Method

1. Pre-heat the oven to 180C / Gas 4.
2. Mix together the butter and calvados. Line a terrine mould (9 x 9 x 18cm) with silicone paper. Cover the bottom of the mould with a layer of the sliced apples as neat and tight as you can as this will be the top of the terrine when turned out. Brush over the calvados butter mixture to lightly coat every slice. Repeat with all the apple slices up tot he top of the terrine – you will need to cut a lot of the slices into two and place them towards the edges of the terrine or you will end up with a tall middle and low sides. The apples should sit at least 2cm above the lip of the terrine.
3. Wrap the top of the terrine in a double layer of foil and cook in the oven for 90 minutes.
4. Remove from the oven, discard the foil and lightly press the apples with the back of a spatula.
5. Cover the top with the silicone paper and place back in the oven for 2 hours until lightly coloured and compressed. Remove from the oven and leave to cool.
6. For the puff pastry, pre-heat the oven to 200C / Gas 6.
7. Line a baking tray with greaseproof paper.
8. Roll out the puff pastry to a 4mm thickness and place onto the lined baking tray. Cover with another sheet of greaseproof paper and top with another baking tray. Bake for 20 minutes or until golden brown.
9. Remove the pastry from the oven, transfer to a wire rack, remove the paper, and allow to cool. Set aside.
10. To serve, de-mould the terrine and place onto the pre-baked puff pastry. Trim the edges of the pastry around the terrine. Slice the terrine into 8 even slices and place on 8 plates. Scoop the vanilla ice-cream onto each plate and top with an apple crisp. Serve with caramel sauce.

Apple Crisps

• 150g Granny Smith apple; sliced into 2mm thick slices
• 1/2 lemon – juice only
• 50g caster sugar

1. Pre-heat oven to 100C / Gas 1/4. Place the apple slices in a large bowl and squeeze over the lemon juice. Reserve.
2. In a small pan on a high heat, bring 100g water and the sugar to a boil, stirring until the sugar dissolves. Pour this over the apple slices. Allow to cool to room temperature.
3. Drain the apple slices, lay on a non-stick baking mat and dry in the oven for 2 to 3 hours, or until completely dry. Store in an air-tight container until ready to serve.

Serve terrine with Vanilla Ice Cream (or Sicilian Gelato) and Salted Caramel Sauce