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Aged calvados apple parcel, Sulla honey piramid
Ingredients:
For the honey piramid:
50g Sulla honey
1 dl Virgilio Italian whipping Cream
1 egg white
125g sugar
30g finely chopped almonds
2 spoons water
For the sauce:
100 g sugar
3 egg yolks
2 dl Virgilio Italian milk
2 spoons aged Calvados
1 apple
For the parcel:
2 apples
4 sheets phylo pastry approx. 20 cm on one side
1 orange
75 g sugar
½ dl aged Calvados
25g Virgilio Italian butter
Method:
For the pyramid: dissolve the honey in bain-marie, whip the Virgilio Italian Whipping cream and the egg whites until stiff, delicately fold in all the ingredients.
Fill pyramid-shaped moulds and place in the freezer for at least three hours. Caramel the sugar and water and add the almonds, turn out the caramel onto a sheet of oven paper, allow to cool, cut into pieces and shred further in the shredder. On a buttered tray shape 8 small triangles with the caramel bits, bake in a hot oven for approximately two minutes and allow to cool.
For the sauce: beat the egg yolks with sugar, add Calvados, Virgilio Italian milk and cook, mixing all the time, remove from the fire as it starts to boil and add the apple cut into thin strips
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