Compressed Apple Terrine With Vanilla Ice Cream – Raymond Blanc

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Ingredients for the vanilla ice cream

• 6 large free-range egg yolks
• 100g caster sugar
• 250ml whole milk
• 250ml double cream
• 2 tsp vanilla bean paste (or two whole vanilla pods, cut laterally and seeds scraped out)

Preparation method for the vanilla ice cream

1. For the vanilla ice cream, prepare a large mixing bowl and a sieve.
2. In a large mixing bowl, cream together the egg yolks and sugar until a pale straw colour.
3. Combine the milk, cream and vanilla paste in a heavy-bottomed saucepan, bring to the boil and simmer for about five minutes. Remove from the heat and leave to cool for 30 seconds.
4. Pour the milk onto the eggs and sugar, whisking continuously, then return the mixture to the saucepan. Cook over a low heat, stirring constantly, to thicken the custard until it coats the back of a wooden spoon. Be careful not to overheat the custard or the egg will begin to scramble.
5. Strain through a fine sieve immediately into a mixing bowl, stir for a few minutes and allow to cool to room temperature.
6. Transfer the bowl to the fridge until chilled (preferably overnight).
7. Once cooled, churn the chilled mixture in an ice cream machine according to manufacturer’s instructions until frozen and store in the freezer.

For the compressed apple terrine

• 3 tbsp melted unsalted butter
• 22ml (1.5 tbsp) calvados (apple brandy)
• 1.5kg (about 8-10) apples, peeled, cored and sliced 1-1½mm on a mandolin

Method

1. For the compressed apple terrine, preheat the oven to 180C/350F/Gas 4.
2. Mix together the butter and calvados. Line a terrine mould (9 x 9 x 18cm/3½ x 3½ x 7in) 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 to the 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/¾in above the lip of the terrine. Wrap the top of the terrine in a double layer of foil and cook in the oven for 90 minutes.
3. Remove from the oven, discard the foil and lightly press the apples with the back of a spatula.
4. Cover the top with the silicone paper and place back in the oven for two hours until lightly coloured and compressed. Remove from the oven and leave to cool.

For the apple crisps

• 150g/5½oz Granny Smith apple, sliced into 2mm slices
• ½ lemon, juice only
• 50g/1¾oz caster sugar
• homemade caramel sauce, to serve

1. For the apple crisps, preheat the oven to its lowest temperature (100C/200F/Gas ¼). 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/3½oz of 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 apples slices, lay on a non-stick baking mat and dry in the oven for 2-3 hours, or until completely dry. Store in an airtight container until ready to serve.