Pommes et Concombres

Dear Foodies & Friends,

There’s something about the French language that makes everything sound beautiful. I have a fascination with all things French, but we’ll leave that for another day. This dessert is centered around apples and cucumbers and was inspired by Elena Duggan’s dish Cool as a Cucumber, made during season 8 of Masterchef Australia. It’s subtle, fresh and perfect for hot summer months. The recipe is a little time consuming, but do give it a try, it’s well worth the effort! 🙂

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Feel free to make any or all of the elements on the dish.

P. S. I haven’t given specific sugar quantities, since I don’t add in too much sugar in my food. Taste and add in as much as you like! 🙂

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DIRECTIONS

STEP 1: FOR THE APPLE & CUCUMBER BROTH

Add a glass of wine/   into a saucepan and simmer till the alcohol burns out. Pour in half of the apple and cucumber juice. Reduce slightly, remove from heat and stir in the remaining juice. Add in sugar to your liking and refrigerate until needed. 

STEP 2: FOR THE CUCUMBER SORBET

Juice the cucumber and blitz with a handful of fresh mint. Squeeze in the juice of two limes, and stir in sugar to taste. Strain the liquid and place it in the freezer. Every 30-45 minutes or so, remove and stir briskly (this prevents large crystals from forming) until set. When the sorbet has frozen, blitz it smooth in a blender, set in the fridge for longer or serve immediately. 

STEP 3: FOR THE APPLE BUTTER

Roughly chop up the apple and add it into a saucepan along with 4 peeled, de-seeded dates, and the rest of the ingredients. Cook until the apples are soft and tender, then blitz to form a smooth puree. When the mixture has cooled slightly, stir in the butter and refrigerate till needed. This apple butter is delicious with pancakes, waffles and loads of other desserts!

STEP 4: FOR THE APPLE AND CUCUMBER ROSE

Swirl 1/2 a cup of sugar with 1/8th of a cup of water in a pan. Stir until the sugar dissolves and begins to form a syrup. Once this step has been achieved, stop stirring and leave the pan until the syrup is a rich golden brown. Remove from heat and pour over strips of apple and cucumber. Refrigerate. The fruit should be soft and malleable in a few hours. Layer the apple and cucumber alternatively with a half inch distance and roll. Invert to form a rose. 

STEP 5. FOR THE YOGURT AND LIME SNOW

Combine the yoghurt, honey, sugar and lime juice thoroughly in a bowl and refrigerate. When you’re ready to serve, grate the frozen yogurt with a fork to form little clumps. 

When you’re ready to assemble, garnish with a few extra sprigs of mint, Et voilà! Bon Appétite!

Serves 4

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