Pink Lady® and Derbyshire Desserts

DIFFICULTY: intermediate

PREPARATION : 20 minutes

SERVES: 4

COOKING TIME: 40 minutes

INGREDIENTS PREPARATION - 2 Pink Lady® apples - Skewer sticks The crumble - 4 x 25 g Stilton cheese Mix the egg, 50 g of sugar, the flour and 50 g of Stilton cheese in a + 50 g for the crumble food processor until you get a smooth batter. Spread the batter onto a silicon baking mat or wax paper and bake at 180°C for 15 minutes, - 1 egg until the color is golden brown. Cool and crumble. - 350 g sugar - 35 g flour - 20 g confectioner’s sugar The sorbet 1. In a saucepan, briefly boil the beer with 100 g of sugar. Remove - 2 tablespoons vinegar from heat and add the soaked gelatin sheets and lemon juice. Cool - 30 ml water and pour everything into an ice-cream maker. - 10 g freeze-dried yogurt 2. Mix the sugar and the freeze-dried yogurt. - 300 ml Westmalle Trippel or other dark beer - The juice of 1 lemon The caramelized apples 1. Bring 200 g of sugar, the vinegar, the water and the food coloring - 2 sheets of gelatin soaked in water to a boil. The caramel will come out right if it makes large bubbles. - 1 pinch of salt To test it, let a few drops of caramel fall onto some wax paper and - A few drops of red food coloring see if it hardens correctly. - A few begonia petals 2. Cut off the outer parts of the Pink Lady® apples with the skin, place the pieces on a skewer and dip them in the caramel. Let them cool slightly.

PRESENTATION Place the caramel apples on a plate with some pieces of Stilton cheese. Add a big scoop of beer sorbet and add the finishing touch with the Stilton crumble, the powdered yogurt and a few begonia petals.

Pink Lady®, so much more than an apple. pinkladyeurope.com