in keeping with winter flavors of apple, nuts, cider, gingerbread...i wanted to deliver them in a "non" pastry way, also stealing from the savory side (once again, a personal quest to outdo the savory team in pasta making) i decided to make apple-gingerbread agnolotti. taking a cue from mister thomas keller it is a simple and flawless technique. apples cooked sous vide, blended with dry gingerbread to make a thick puree fill the pasta. they are frozen and cooked a la minute and basted in an apple juice beurre monte. pickled apples, dried amoretti cookie crumbs, marzipan ice cream, apple cider foam, and fennel fronds.
the flavors are dessert, but i hope the technique and presentation give the savory team a run for their money. or maybe sometimes i just want to cook on the "hot side".
