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Eat The Seasons - November Recipe of the Month

Assiette of ApplesWith the frosty weather upon us, why not treat yourself to this mouth-watering dessert? The combination of creamy panna cotta, sharp apple sorbet and a warming tarte tatin is guaranteed to leave you feeling comforted and ready for winter.

 

 

Assiette of Apples with apple sorbet, panna cotta and butterscotch sauce

Apple purée

  • 1kg of Granny Smith apple, peeled, cored, and diced
  • 50g of granulated sugar
  • 25ml of water

Apple sorbet

  • 125g of granulated sugar
  • 125ml of water, hot
  • 0.5 tsp of Vitamin C powder

Panna cotta

  • 500g of double cream
  • 1 1/2 vanilla pods, split and scraped
  • 1 1/2 bronze gelatine leaves, soaked in cold water
  • 60g of caster sugar
  • 250g of Greek yoghurt
  • 4 ginger biscuits, crumbled

Tarte tatin

  • 2 Cox's apples
  • 100g of granulated sugar
  • 50g of unsalted butter
  • 4 puff pastry rounds, to fit over tarte tatin pans

Apple crisps

  • 1 Granny Smith apple, thinly sliced
  • icing sugar for dusting

Butterscotch sauce

  • 220g of dark brown sugar
  • 4 tbsp of golden syrup
  • 110g of salted butter
  • 500g of double cream

 Equipment

  1. Food processor or blender
  2. 4 10cm tartlet tins
  3. Ice cream maker
  4. Fine strainer

 

Method

For the crispy apple slice, first make a syrup, which will also form the base of the apple sorbet. Combine 125ml of hot water with 125g granulated sugar and stir to dissolve. Allow to cool.

Slice a Granny Smith apple into rounds 1mm thick (use a mandoline if you have one.) Use a pastry brush to gently coat the apple slices with the simple syrup.

Lay the apple slices on a non-stick baking tray. Dust the slices very lightly with icing sugar and then dry them in a very low oven (approximately 90ºC) until crisp - up to 12 hours.

For the apple purée, (which is used twice in this dish, both as topping for the panna cotta and as the base for apple sorbet) place the apples, water, and sugar in a large pan. Cook over a low heat until the apples are soft - approximately 10 minutes.

Place the cooked apples into the food processor and process until smooth. Refrigerate to cool the purée. Reserve 500g, refrigerated, for topping the panna cotta and use the remaining 500g to make the apple sorbet.

Combine the reserved syrup, the apple purée, and the vitamin C powder. Mix well and churn in an ice cream maker. Freeze until ready to use.

Churning ice cream and sorbet

If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use

 For the panna cotta, mix the sugar, the vanilla seeds and the double cream in a pan over a medium heat and briefly bring to the boil. Remove from the heat and add the gelatine. Mix well.

Pass the hot cream mixture through a fine strainer and then mix in the yoghurt. Pour into small kilner jars and place in the refrigerator to set - at least 4 hours. If you do not have kilner jars, use small ramekins or other small, deep serving dishes.

For the Tarte tatin, peel the Cox's apples and cut two large cheeks from each one.

In a thick-bottomed pan, slowly melt the sugar and cook it to a dark caramel. Remove the pan from the heat and whisk in the butter.

Place the apple cheeks into the pan, rounded side down, and cover the pan. Leave the pan covered and off the heat for 1 hour to cook the apples.

Transfer each apple, rounded side down, into a 10 cm tart pan. Cover with a round of pastry dough and gently tuck the edge of the dough into the pan around the apple. Bake at 180ºC until the pastry is risen and golden.

Remove the tarts from the oven and allow to cool slightly. Flip the tart pans onto a baking sheet lined with parchment to turn out the tarts apple-side up. Allow to cool.

 Make the butterscotch sauce shortly before serving. In a heavy-based pan, combine the golden syrup and brown sugar and cook over medium heat until it begins to smoke.

Add the butter to the pan and mix well. Add the cream and briefly bring the mixture to a boil. Remove the pan from the heat and pour the mixture through a fine sieve. Allow to cool.

Reheat the tarts in a 180ºC oven until crispy. Place on serving plates beside a jar of the panna cotta. Top the panna cotta with a spoonful of the apple purée.

Place one scoop of the apple sorbet on each plate and top with a dehydrated apple slice. Swirl a spoonful of the butterscotch across the plate. Crush the ginger biscuits into a fine crumble and sprinkle on top of the panna cottas at the last moment so they stay crispy. Serve.

 

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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
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