270 gmcastersugar
18 smallGrannySmith apples
100 mllemonjuice
100 mlbrandy
Scrapedseedsof 1
vanillabean
BURNT-BUTTERICE-CREAM
300 gmunsaltedbutter,chopped
670 mlmilk
2 tbspmaplesyrup
6 eggyolks
140 gmcastersugar
BUTTERSCOTCHSAUCE
130 gmcastersugar
115 gmbrownsugar
40 gmunsaltedbutter,
dicedandchilled
80 mldoublecream
OATCRUMB
230 gmrolledoats
200 gmbrownsugar
1/4 tspgroundnutmeg
1/4 tspgroundcinnamon
2 eggwhites
120 gmunsaltedbutter,
softened
1 Preheatovento180°C.Line
a 24cmx 8.5cmterrinemould
orloaftinwithbakingpaper,
extending4cmaboveedges.
Place120gmsugarand50ml
waterina smallsaucepan.
Cookovermediumheat,without
stirringbutswirlingoften,until
sugarmeltsandit turnsa dark
caramelcolour(9-11minutes).
Pourintomouldandleavetoset.
2 Peelapplesandthinly
sliceonmandolineturning
tocutslicesfromthreeofthe
foursides.Place slices in a
large bowl.
Appleterrinewithburnt-butterice-cream,
oatcrumbandbutterscotchsauce
SERVES 8 // PREPTIME1 HR 30 MINS// COOK2 HRS(PLUSCOOLING,FREEZING)
“Afterservingthisdishformorethan 10 years,itspopularityhasnotwaned,”
saysMcConnell.“Yes,it takessomeeffort,but the work can be spread over
2 days and the results are exceptional.”
3 Stirlemonjuice,brandy,
vanillaandremainingsugarin
a smallsaucepanoverlowheat
untilsugardissolves,thenpour
liquidoverapplesandgently
stirtocoat,beingcarefulnot
tobreakslices.Withflatsides
againsttheedgestomakea
snugfit,layerappleslicesin
themould,tryingtoavoidgaps.
(It’simportanttomakethefirst
fewlayerslookpretty;thisis
thepresentationside.)Continue
layeringapple,pushingdown
everyfewlayerstomakesure
it getsintothecorners,until
about2cmabovetopedge
oftin.Coverwithbaking
paper,thenfoil,thenplace
onanoventraylinedwith
bakingpaper.
4 Bakefor 30 minutes,then
rotateandcookfora further
25 minutes.Reduceheat
to150°C,cookfora further
25 minutes,thenremovefoil
andpaper,andcookuntilsome
applecornersarejuststartingto
turngoldenbrownandterrine
is easilypiercedwitha knife
(25minutes).Removefromoven
andcooltoroomtemperature
(2-3hours).Coverterrine
witha pieceofbakingpaper,
placea loaftinontop,and
weightwiththreefoodcans.
Refrigeratetopress(atleast
6 hours,orovernight).
5 Meanwhile,forburnt-butter
ice-cream,meltbutterina
saucepanovermediumheat
untilfoamyandnut-brown
(4-6 minutes). Gradually add500mlmilkina thin,steady
stream,whiskingasit comes
toa simmer.Cooltoroom
temperature(1-2hours),then
refrigerateuntilbuttersolidifies
onthetop.Scoopoffand
discardbutterlayer,thenstrain
milkthrougha finesieveinto
a jug.Addremainingmilkto
makea totalof500ml(you
maynotneedallthemilk).
Bringmilkandmaplesyrup
toa simmerina saucepan
overmediumheat.Meanwhile,
whiskeggyolksandsugar
ina bowluntilthickandpale.
Graduallyaddhotmilkmixture,
whiskingcontinuously,then
returnmixturetosaucepan
oververylowheatandstir
continuouslyuntilmixture
coatsthebackofspoonand
reaches81°Cona thermometer
(8minutes;donotboil).Strain
througha finesieveintoa
cleanbowl.Whiskfor2 minutes
tocool,thenrefrigerateuntil
chilled.Churninanice-cream
machineandfreezeuntilfirm
(3-4hours).
6 Forbutterscotchsauce,
heatsugarsina saucepan
overlowheatuntila caramel
startstoform,thenswirling
gentlyandoccasionally,
cookuntilsugardissolves
andis a deepgoldencolour
(10-12minutes).Add70mlwater,
intwobatches(becareful,hot
caramelwillspit),andstiruntil
smooth(2-3minutes).Whisk
inbutter,thencream,thenbring
to a simmer and cook until asmoothsauce(2-3minutes).
Seasontotastewithsalt.
7 Foroatcrumb,preheat
ovento170°C.Processoatsin
a foodprocessoruntilcoarsely
chopped,transfertoa bowl,
adddryingredientsanda
pinchofsalt,andtossto
combine.Foldineggwhites,
thensoftenedbutter.Divide
mixtureinhalf,thenrolleach
halfbetweentwosheetsof
bakingpapertoa 3mm-thick,
25cmx 35cmrectangle.
Transfertooventrays,and
bake,oneata time,removing
topsheetofbakingpaper
after8 minutes,untilgolden
(10-12minutes).Cool.Break
onehalfintolargepieces,and
theotherintoa crumb.
8 Turnappleterrineoutof
mouldandcutintoeightslices
witha sharpknife.Serveon
topofoatcrumb,witha scoopof
ice-creamplacedonlargeroat
crumbpieces,andbutterscotch
saucepouredover.
WinesuggestionA mistelle
fromanArmagnacproducer,
suchasTariquetL’Idée Folle!
from Gascony.●