Apple Delight for Weekend Breakfast

Trio of apple dishes for weekend breakfast: a toast, a mousseline and a souffle-omelette
This recipe contains , apples, butter, vanilla sugar, orange juice, eggs, eggs, heavy cream, walnuts, walnuts, cointreau liqueur, , bread, apples, orange juice, oranges, ricotta cheese, cashew nuts, cinnamon, , eggs, coriander, butter, maasdam cheese, apples, cream cheese
2 portions servings
Prep time: 10 min
Cook time: 1 hr
Ingredients:
- Apple mousseline (recipe adapted from "Larousse Gastonomique")
- 3 medium dessert apples, peeled and cored
- 1 tbsp butter
- 1 tbsp vanilla sugar
- 100 ml orange juice
- 1 egg
- 1 egg yolk
- 40 ml heavy cream
- 1 tsp crushed walnuts
- 2 walnut halves
- 1 tsp Cointreau
- Apple and ricotta toast (recipe adapted from the original Sanjeev Kapoor's one)
- 2 slices of bread, crust removed
- 1/2 Granny Smith apple, peeled and cored
- 100 ml orange juice
- 1 tsp orange zest
- 1/4 cup ricotta
- 2 tsp crushed cashew
- 1/2 tsp cinnamon powder
- Souffle omelette with apple and cream cheese (recipe adapted from "The recipe collection" magazine)
- 2 eggs, separated
- 1 tbsp coriander, chopped
- 1 tbsp butter
- 25 gm Maasdam cheese, grated
- 1/2 Granny Smith apple, peeled and cored
- 50 gm cream cheese, room temperature
Instructions:
- 1. For the apple mousseline, preheat the oven to 180 C.
- 2. Grease two 1-cup capacity round moulds.
- 3. Dice 2 ½ of your apples and slice the remaining half.
- 4. Heat butter in a pan, add vanilla sugar and diced apples and stew them until soft.
- 5. Allow to cool slightly.
- 6. Poach slices of apple in orange juice until just soft and arrange them at the bottom of prepared moulds.
- 7. Blend stewed apples with cream, egg and yolk, mix in crushed walnuts and divide the mixture between the moulds.
- 8. Put into the oven and bake for 35 – 40 minutes.
- 9. For the apple toast, put the slices of bread in the oven (next to your moulds) for 10 minutes, turning them once during cooking time.
- 10. Bring the liquid in which you poached your apples for the mousseline to a simmer, together with the remaining orange juice.
- 11. Stir in the orange zest and cinnamon. Cut the half of your Granny Smith apple into slices and poach them in the mixture until soft.
- 12. Combine ricotta with crushed cashew nuts, spread the mixture over the toasted bread slices and arrange the poached slices of apple on top.
- 13. Return to the oven for 5 more minutes.
- 14. For soufflé – omelette, beat egg yolks till light and pale, stir in the coriander.
- 15. In a separate bowl, beat egg whites till stiff picks, and fold them gently into the yolks.
- 16. Heat butter in a pan over medium heat, spread the egg mixture, sprinkle with Maasdam, reduce heat to low and cook, covered, for a few minutes.
- 17. Flip your omelette and cook on the other side for 1 more minute.
- 18. For the filling, grate the half of your Granny Smith apple and mix it with cream cheese.
- 19. Arrange it over your cooked omelette, roll it and cut into pieces.
- 20. To serve, run a sharp knife around the edges of the mouselline and flip it onto the plate; put a walnut half on top.
- 21. Place a toast and a piece of a soufflé-omelette on the side.
- 22. Reduce the poaching liquid over high heat, stir in Cointreau and pour the sauce around the mousseline.