Compressed Apple Terrine with Vanilla Ice Cream – Raymond Blanc

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I have split this recipe into three parts, this is because you can make the ice cream well in advance to save time… then make the terrine on the day (or the day before).
I don’t think the apple crisps are completely necessary but are a nice addition all the same so I have left them in.

Equipment and preparation:
You will need a terrine mould of 9 x 9 x 18cm (3½ x3 ½ x 7in) and an ice cream maker.


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, Cox’s Orange Pippin or Braeburn, peeled, cored and sliced 1-1½mm on a mandolin
For the puff pastry
  • 300g puff pastry

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.
  5. For the puff pastry, preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
  6. 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.
  7. Remove the pastry from the oven, transfer to a wire rack, removing the paper, and allow to cool. Set aside.
  8. To serve, de-mould the terrine and place onto the prebaked puff pastry. Trim the edges of the pastry around the terrine. Slice the terrine into eight even slices and place onto each of eight plates. Scoop the vanilla ice cream onto each plate and top with an apple crisp. Serve with homemade caramel sauce.

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.

5 Comments

  • Joan Andrew

    8th April 2014

    Other recipes that I’ve seen for this require the terrine to be weighted down after the initial cooking. This one does not.
    Has anyone made this version?
    Should it be weighted?

    Reply
    • williamkay

      15th April 2014

      I think in this case the apples just fuse together in a big mush so collapse on their own weight. This removes the need to weigh it all down.

      Reply
    • Christina Svensson

      9th December 2017

      I made it without any weight and it worked wonderfully. Made it wheat free for my sis by making a oat, almond cinnamon crumble on top for the last 10min. Which then became the base.

      Reply
  • Joan Andrew

    16th April 2014

    Thanks. I made it as per the recipe and it was perfect.

    Reply
  • Marcel Arnall

    5th September 2017

    Compressing (in a vac pac machine) gives a cooked-like texture. In this case the apples are cooked and, therefore, compressing in the vac pac way is unnecessary.

    Reply

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