Search
Categories
- PURE MAPLE SYRUP
- PURE MAPLE SPREAD
- MAPLE CARAMEL
- MAPLE JELLY
- PURE MAPLE SUGAR
- SWEETS-Candies & Lollipops
- MAPLE WINE VINEGAR
- MAPLE SUGAR & FRUITS
- MAPLE SPREAD & FRUITS
- AROMATISED MAPLE SYRUP
- PANCAKE- WAFFLE MIXES
- GIFT IDEAS
- GIFT-PACKAGINGS
- MAPLE WEDDING FAVOURS
- NOVELTIES
- ON SALE
- ORGANIC
- MAPLE TEAS & MORE
- MAPLE SEASONING
- O CANADA MARTINETTE
- BUY PER CASE
- GIFT CARDS
Apple Pecan Crumble With Rosemary, Vanilla-Maple Mousseline
4 servings
Vanilla-Maple Mousseline
- 1 Tbsp. corn starch
- 60 g (1/4 cup) maple sugar
- 3 eggs
- 250 mL (1 cup) milk
- 1 vanilla pod, cut in two
- 125 ml (1/2 cup) heavy semi-whipped cream (35 %)
Crumble Preparation
- 90 g (1/4 cup) flour
- 80 g (1/3 cup) sugar
- 80 g (1/3 cup) butter
- 40 g (1/3 cup) pecans
- 1 tsp. fresh rosemary
Caramelized Apples
- 60 g (1/4 cup) butter
- 60 g (1/4 cup) maple sugar
- 6 Golden Delicious apples
Preparation
If you prepare the crumble ahead of time,
serve it hot. It’s much tastier that way!
Vanilla Mousseline:
In a bowl, combine the corn starch, sugar and eggs using a whisk. Put the milk in a saucepan over medium-high heat. Add the vanilla and heat just to the boiling point. Remove from the heat, add to the first preparation and stir. Transfer the mixture into a saucepan, put back on the heat 4 to 5 minutes and keep boiling while stirring with a wooden spoon to keep the cream from sticking. Remove the vanilla. Pour the mixture into a bowl and let cool about 20 minutes Add the semi-whipped cream and stir well using a whisk to obtain a smooth and uniform cream. Keep in the refrigerator.
Crumble Preparation:
Combine the flour, sugar and butter. Add the pecans and rosemary and stir well.
Caramelized Apples:
Put a frying pan over high heat with the butter and maple sugar. When they are lightly colored, sauté the apples 5 minutes to color them. Pour into a cooking dish with a depth of at least 5 cm (2 in.) and spread the crumble preparation over top. Put in the oven about
15 minutes at 200ºC (400ºF) until lightly colored.
To Serve:
Pour the mousseline into small serving pots or spread it on individual plates. Cut the crumble up into squares and place on the plates using a spatula.
Source: metro.ca