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, sugar (vanilla), juice (orange), eggs, eggs, heavy cream, walnuts, walnuts, cointreau liqueur, , bread, apples, juice (orange), oranges, cheese (ricotta), cashew nuts, cinnamon, , eggs, coriander, butter, cheese (maasdam), apples, cream cheese

2 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 slice(s) slices of bread, crust removed
• 1/2 Granny Smith apple, peeled and cored
• 100 ml. orange juice
• 1 tsp. orange zest
• 1/4 cup(s) ricotta
• 2 tsp. crushed cashew
• 1/2 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 g. gm Maasdam cheese, grated
• 1/2 Granny Smith apple, peeled and cored
• 50 g. 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.