Baked apple terrine on puff pastry recipe

Words by Dan Warden

Seasonality, provenance and a passion for flavour continue to drive Jude Kereama and the teams of his two Porthleven restaurants.

Serves 12

Ingredients:

For the apple sorbet:

5 Granny Smith apples

5g ascorbic acid

1½ lemons juiced

700g sugar

700g water

For the caramel powder:

300g sugar

60g glucose syrup

125g diced unsalted butter

Cornish sea salt

For the apple terrine:

10 Pink Lady apples

1 lemon

Bowl of water

For the puff pastry base:

300g puff pastry, pre rolled

100g icing sugar

For the apple crisps:

2 Granny Smith apples

100g sugar

200g water

25g lemon juice

For the apple crumble mix:

1 vanilla pod, scraped

100g ground almonds

100g spray dried apple powder

½tsp cinnamon powder120g feuilletine

40g brown butter

For the Calvados apple sauce:

9 tablespoons caramel powder

9 tablespoons apple juice

3 tablespoons Calvados

Cornish sea salt to season

For the custard:

½ vanilla pod

600ml whole milk

4 egg yolks

2 tablespoons caster sugar

1 tablespoon corn flour

Method

For the apple sorbet and caramel powder:

Bring the sugar, glucose and water to a rapid boil and reduce by a third. Leave to cool. Add the liquid, lemon juice, ascorbic acid and apples to a blender and blitz. Pass through a fine strainer and freeze. For the caramel powder, heat sugar and glucose into a dark caramel and then whisk in the butter. Season with the salt. Allow to set, then blitz into a powder.

For the apple terrine:

Make some acidulated water with lemon and water. Put in a large bowl. Peel the apples and slice 1mm thick into the bowl. Take a rectangular 30x20cm mould and place on top of parchment paper on a baking sheet. Spread a layer of caramel powder and then a layer of sliced apple. Repeat until all the apples are used up. Bake on 190°c for 1hour 10mins. Check the terrine and pour off any excess liquid, reserving for glazing. Bake for 20 more minutes or until just cooked. Take out of the oven and cool for a few minutes, then place on top of the pastry sheet.

For the puff pastry base:

Roll out pastry on parchment paper as thin as you can. Dust with icing sugar to stop sticking. Dust a little extra when it is completely rolled out. You are aiming for a pastry sheet about 30cm x 20cm. Fork the pastry all over. Put between two baking sheets and bake at 200°c until golden. Place the pastry on top of the apple terrine and flip over so the pastry is on the bottom. Glaze the top of the terrine with the apple terrine juices.

For the apple crisps:

Warm the liquids up. Slice apples 1mm thick and dip in the sugar syrup. Lay on parchment sheet and dehydrate on 50°c overnight.

For the apple crumble mix:

Toast almonds in the oven on 150°c, stir and cook until golden. Add all the dry mix together and bind with brown butter.

For the Calvados apple sauce and custard:

Make a caramel with water and sugar. When dark, add apple juice and bring to the boil. Whisk in the apple juice and Calvados. Season with sea salt.

For the custard:

Split the vanilla pod, scrape the seeds and add to a pan with milk. Warm on a medium heat and bring to a boil. Whisk the yolks, sugar, and corn flour together and stir the milk in. Warm on a medium heat and stir until custard texture.

To serve:

Warm the terrine, then slice into portions. Spoon Calvados sauce over the terrine. Spoon crumble mix beside the terrine. Place a scoop of apple sorbet on the crumb. Garnish with apple crisps, sorrel and serve custard in a jug.