Apples & Apples

still hoping for something new in the market. these apples won't last forever. here are apples cooked sous vide with simple syrup for about 2 hours. when they are compressed with the syrup they take on a wonderful translucent look. they are cooked slowly until tender without losing much shape. brioche is soaked in an almond syrup and roasted in the oven until it caramelizes. in the Ducasse pastry book it is named a bostock. traditionally spread with almond cream, i made a lighter almond milk pudding to add a la minute. a green apple ice cream and cinnamon milk foam finish the dish.


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