Peanut Butter on Toast, Caramelised Apple
Serves 4
Ingredients
For the Brioche Toast
285g Unsalted Butter
5 Eggs
85g Caster Sugar
90ml Milk Full Fat
30g Fresh Yeast
680g White Bread Flour
Chopped Thyme
2 Eggs Whisked
1tsp Cinnamon Powder
For the Peanut Butter Ice Cream
1 Egg Yolk
250g Caster Sugar
350ml Milk Full Fat
340g Peanut Butter
350ml Cream Double
For the Caramelised Apples
One Apple Per Person - Braeburn Variety Or Similar
½ Litre of Water
25ml Calvados
250g Caster Sugar
For the Chocolate Oil
50g Dark Chocolate
2tbsp Cocoa Powder
2tbsp Olive Oil
40ml Corn Oil
To Make the Brioche Toast
Beat the butter until soft. Mix the eggs, sugar, and milk together in a pan. Heat until tepid and then add in the yeast. Take the mixture of the heat. Put the flour in a mixing bowl, add the mixture from the pan and gradually introduce the butter to the mix until the dough is elastic in consistency. Fold the chopped thyme through the mixture.
Then place the dough mixture in a bowl and prove it by putting a damp cloth over it and putting it somewhere warm to rise for about half an hour or sooner if the dough rises quickly to the top of the bowl. Take the mixture and knock it back. Put the mixture in a mould and bake at 180 degrees Celsius for about 25 minutes.
When ready to serve, take the cooled brioche and cut into squares. Slice the brioche and dip into egg mix. Heat a pan and coat with thin layer of oil then fry the brioche on both sides and put in the oven for approximately 5 mins.
To Make the Peanut Butter Ice Cream
Mix the egg yolk with the sugar. Heat the milk and whisk in the sugar and yolk mixture. Return the mixture to the heat and add peanut butter and cream to make a custard. Take the mixture and heat to 80 degrees Celsius. Remove from the heat, cool and churn periodically or put in the freezer and whisk every 10 minutes until set. If an ice cream maker is available, then this can be used instead of the previous step.
To Make the Caramelised Apples
Peel the apples, shape them into barrel type shapes and then poach them in the water, calvados and sugar. Cool the mixture. Dust the apple in castor sugar and burn with a blow torch or grill until caramelised.
To Make the Chocolate Oil
Heat some water in a pan and when boiling place over it a clear glass bowl with the chocolate, cocoa powder, olive oil and corn oil in it. Stir gently until all dissolved and smooth.
To Serve
Place a brioche slice in the centre of a plate and drizzle the chocolate oil around the plate. Take a small scoop of ice cream and place it onto the brioche, place the caramelised apple next to ice cream scoop and finish with a dusting of chocolate. Can add on an optional chocolate feather which is made by placing some melted chocolate onto a hard surface, letting it dry and then slowly peeling it off.
This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant. www.romancamphotel.co.uk/
This week’s recipe has been prepared by Ian McNaught, Head Chef of the Roman Camp Country House & Restaurant situated in the heart of the Trossachs National Park. This traditional Highland retreat on the banks of the River Teith is ideal for a romantic getaway and a fabulous wedding venue too. The historic and idyllic building and 20 acres of secluded gardens are perfect for wedding photos, and for the ceremony itself. The restaurant itself has been recommended by the AA as one of the top twenty eateries in Scotland and has been awarded the Three AA Rosette Award for their restaurant dining. The menus at the restaurant are prepared from locally sourced seasonal ingredients and guests can choose from a host of different menus including a la carte, five course tasting, afternoon tea or vegetarian menus.
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