Recently the talented miss Georgia created her own puff pastry (what a total legend she is) so I thought I’d give you a seasonal recipe you can use with that amazing pastry… Hint, I’m being a little less awesome and have bought readymade pastry, but you can do that too if you like.
Apples are still in season and blackberries are in full ripening swing so my recipe is a crispy and sweet seasonal apple galette with creme anglaise (that’s fancy talk for sweet vanilla custard) served with forraged blackberry sauce, pistachio biscuit crumble and fresh blackberries.
You will need:
- Sheet of ready made puff pastry
- 3 apples
- 5 tbsp Sugar
- 1 tbsp Cinnamon
- 50g melted butter
- Blackberries to serve
Preheat oven to 180 degrees
Roll out the sheet of puff pastry and cut evenly into rectangles (my first attempt I used a pint glass and made lovely circles but I found this wasted the pastry a little and lord knows I hate waste).
Melt the butter in a pan and lightly brush the pastry, this will help all the ingredients stick to the pastry.
Mix the sugar and cinnamon together in a bowl ready for sprinkling.
Cut the apples cheeks off (this means you’ll miss the core of the apple just cutting the round bit on each side) then slice into slices around 1-2mm thick.
Line up the slices on the pastry in whatever arragement suits your fancy be it a fanned circle, square or lines and sprinkle with a tablespoon of the sugar cinnamon mix.
I added the pistachio biscuit crumble to the top of my galettes after the cinnamon mix, you can do this too if you like nuts… otherwise you can serve alongside as a garnish when you plate your dessert up.
Cook in the oven for around 10 mins until puffy, crispy and golden brown… mmm buttery goodness.
For the Pistachio Biscuit Crumble:
- 6 digestive biscuits
- 50g pistachios
- 50g butter
- 10g sugar
In a hot 180 degree oven (or in a dry frying pan) put the whole (peeled) pistachios for 15 mins until you can smell the warm nuttiness and they go toasty golden brown- they might smell vaugely like popcorn when ready.
Chop these in a food processor till they’re crumb sized.
Put the digestive biscuits in a plastic bag and beat with a blunt object… my weapon of choice was a rolling pin but you could always use a pot, frying pan, baseball bat or if you’re really hardcore just use your forehead (I’m kidding, totally dont do that).
Melt the butter in a pan.
Put crumbed biscuits, crumbed toasted pistachios, sugar and melted butter together and mix, yum its ready!
For the creme anglaise mousse (you will need a siphon if you want a mousse instead of a custard):
- 8 egg yolks
- 470ml thick cream/ double cream
- 1 Vanilla pod (you can use 20ml of vanilla extract if you dont have pods)
- 130g Sugar
- 3 nitrogen cartridges
This is lovely as a normal creme anglaise/ custard but if you’re being a fancy pants and making a mousse in a siphon then you’ll need a couple of hours for it to chill properly.
Separate the egg yolks, whip together with sugar and vanilla pod and set aside.
Bring the double cream to almost boiling point then set aside.
Slowly add half the cream to the egg yolk mixture making sure to stir vigorously the whole time (be careful to be very quick so as the eggs dont set and you dont end up with scrambled eggs). Then add this mixture (stirring quickly again, phwoar arm workout!) to the remaining cream.
If you’re making this into a mousse you should now put into your siphon and charge 3 times, give it a rapid and forceful shake then set in the fridge.
Remove from the fridge every 30 mins and shake again.
Nb. When you’re about to use the mousse test it on a side plate first to make sure its ready… unless of course you want to go for the Jackson Pollock look I went for where the mousse shot out with a burst.
- 500g of blackberries
- 1/2 cup of sugar
- 1/2 cup of water
Mash the blackberries with sugar- this releases the pectin which helps the sauce to thicken.
Add the water and bring to the boil then simmer with the lid off until thickened to a gravy-like consistency.
If your blackberries are a little on the sour side or you want the sauce sweeter add an extra tablespoon and keep doing so until you get the desired flavour. Just be careful- remember that you can always add more but you can’t take any away (so add a little at a time). Too much sugar and you won’t taste the blackberry flavour.
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Hugs & Nonsense